Chicken Satay
Chicken satay began in Indonesia and has since travelled almost everywhere — skewered chicken that is savoury, tangy and faintly sweet, served with peanut sauce for dipping. These skewers are simple to prepare and the sauce comes together alongside them. Both the marinade and the sauce use Nutberry Peanut Butter Creamy, part of the Nutberry range we supply. It is light and very creamy with a touch of sweetness, and that natural nutty flavour carries into sweet and savoury cooking alike.
Ingredients List
- For the peanut sauce
- ½ tsp oil
- 1 tbsp red curry paste
- 1/3 cup coconut milk
- 3 tbsp Nutberry Peanut Butter Creamy
- 1 tsp chili powder
- ½ tbsp sugar
- ½ tsp lime juice
- ¼ tsp salt
- For the chicken and marinade
- 650 g chicken breast
- 1 tbsp Nutberry Peanut Butter Creamy
- ½ tsp salt
- 1 tsp chili powder
- 1 tsp ground coriander
- 1 tsp grated garlic
- 1 tbsp chicken curry powder
- ¼ tsp sugar
- ½ cup coconut milk
- 1 tbsp dark soy sauce
- 1 tbsp oil (for the skewers)
Step-by-Step Method
- 1
First, prepare the peanut sauce. Heat a pot with ½ tsp oil for 1 minute and add in 1 tbsp red curry paste. Stir using a spatula for 1 minute at low heat.
- 2
Add 1 tbsp coconut milk and mix it in with the curry paste. Then, add in the rest of the coconut milk and continue to stir and cook for another 2 minutes.
- 3
Next, add 3 tbsp Nutberry Peanut Butter Creamy, 1 tsp chilli powder and ½ tbsp sugar. Mix well and cook for 2 more minutes. It will look like a semi-thick, red-coloured paste by then.
- 4
Turn off the heat and add ½ tsp lime juice and ½ tsp salt. Give it a final mix to combine everything together. Pour the sauce into a small bowl and set aside.
- 5
To prepare the chicken, first cut 650g chicken breast into thin slices of around 2-3 inches in length. Rinse well and transfer to a bowl.
- 6
To the chicken, add in 1 tbsp Nutberry Peanut Butter Creamy, ½ tsp salt, 1 tsp chilli powder, 1 tsp ground coriander, 1 tsp grated garlic, 1 tbsp chicken curry powder, ¼ tsp sugar, ½ cup coconut milk and 1 tbsp dark soy sauce. Mix everything together thoroughly, coating the chicken slices evenly.
- 7
Cover the bowl using plastic food wrap and leave in the refrigerator for 2 hours to marinate.
- 8
While the chicken is marinating, soak 12 wooden skewers in water for 20-30 minutes to prevent them from burning in the oven.
- 9
Preheat the oven to 200 degrees Celsius for 10 minutes.
- 10
Take the marinated chicken out of the refrigerator. Start threading chicken pieces onto the skewers – around 4 pieces per skewer. Remember to leave some space at the bottom to hold and flip the skewers.
- 11
Place the skewers on the grill rack of the oven, and grease both sides of each skewer using the 1 tbsp oil.
- 12
Increase the oven’s heat to 230 degrees Celsius.
- 13
After that, place the grill rack in the middle of the oven, and bake the skewers for 30 minutes, flipping them halfway through. Since the fat of the chicken will drip, we suggest placing another tray under the grill rack to prevent causing damage to the oven.
- 14
Once fully baked, the chicken will be golden brown in colour and lightly crispy on the outside.
- 15
Serve the chicken satay with the peanut sauce on the side.