This is a real crowd pleaser, I mean who doesn’t like tasty chicken with a creamy, spicy sauce? This recipe is super simple, and you can ever make the sauce the day before and reheat it! The satay sauce works great with beef too, vegetable kebabs, or drizzled over noodles. We served our chicken satay with THIS yummy couscous salad.
For the Sauce:
– 1/2 an onion (roughly chopped)
– 1/2 a red chilli (roughly sliced)
– 1 garlic clove (roughly chopped)
– 4 heaped tbs of peanut butter (we use this one)
– 200 ml coconut milk
– 1 tbs honey
– a dash of tamari (or soy sauce)
In a frying pan heat your onion, chilli and garlic, you want to give those some colour and allow them to become fragrant. This takes about 3-5 minutes. Then turn the heat right down and add your peanut butter. This should start to melt slightly which means it’s time to add your honey. The whole thing should be a sticky runny mess. Add all of it to your blender along with your coconut milk and tamari and blend till smooth or your desired consistency. Store in your fridge till ready to use.
Note | If you prefer your satay spicier then add more chili, if you want less heat, just de seed your chilli before you add it in.
For the chicken:
– 4 chicken breasts (cut into bit sized piece roughly the same size)
– 1/4 cup tamari (or soy sauce)
– 1/2 an onion (roughly chopped into large chunks)
– 2 garlic cloves (roughly chopped or smooshed)
Add all of the above into a bowl making sure chicken is evenly coated. Leave for at least 2 hours but preferably overnight. Once ready thread onto skewers. I leave H to cook these on the BBQ when the weather suits, this is my favourite way to eat them, but we have eaten them plenty of times just by cooking them under the grill for 10 minutes on either side. Top with coriander, spring onions, crushed peanuts and lime to serve. Why not add a little extra chilli on top too for those who like it fiery!