Chicken Satay 



120 ml Coconut milk 

1 clove of garlic – minced 

1tsp curry powder 

1.5 tsp soft brown sugar 

½ tsp salt 

½ tsp pepper 

350g chicken cubed or stripped 



250ml Coconut milk (rest of can from marinade) 

tblsp curry powder 

125g peanut butter 

180 ml chicken stock 

4 tblsp soft brown sugar 

tblsp lime/lemon juice 

1tsp soy sauce 



  • Mix marinade ingredients and stir until sugar is dissolved. 
  • Toss chicken in marinade and chill for at least 2 hours 
  • For the sauce, bring the coconut milk, curry powder, peanut butter, chicken stock and the soft brown sugar to a gentle simmer in a saucepan, stir for about 5 minutes until it is smooth and thickened. 
  • Remove from heat and stir in the lemon/lime juice and soy sauce. 
  • BBQ, grill or bake the chicken strips and serve with the warm peanut sauce and rice or noodles 


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