Chicken Satay


400g free range chicken breast fillet

Marinade for chicken:

2 cloves garlic, pounded finely
1 tbsp light soy sauce
1 tbsp sugar
1 tbsp honey
2 tbsp olive oil


Ground spice ingredients (combined)
3 shallots
1 clove garlic
2 1/2 tbsp chilli paste
1/4 tsp turmeric powder
1 tbsp coriander powder
1 tbsp chopped galangal
2 tbsp oil


Juice of 2 limes
1 tbsp light soy sauce
Salt to taste
1 tbsp soft brown sugar
2 tbsp crunchy peanut butter
125ml water
2 tbsp UHT milk


Cut chicken fillets into thin strips of 2.5cm slices.

Mix all marinade ingredients in a bowl. Place chicken strips in the marinade and stir well so that the strips are well-coated. Place the strips in a plastic container, cover and refrigerate for several hours or preferably overnight.

Thread the marinated strips of meat through satay skewers. Arrange the skewers on a heated and oiled grill or barbecue and grill until meat is evenly browned on both sides and cooked through. (if you have a microwave oven, you can grill on high, i.e. Grill (1) for eight to 10 minutes or until evenly browned and cooked through).

For the satay sauce, heat oil in a wok and fry the ground ingredients until the oil rises to the top.

Add seasoning and water. Bring to a boil, then simmer the mixture until the gravy turns thick. Add the milk and continue to cook for an extra five to six minutes. The sauce is ready for serving.

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