Easy Chicken Satay
This easy chicken satay is my simplified version (both in ingredients and method) that's equally delicious and still preserving the amazing flavours of satay. Cook them on the stove or grill, your choice. Do try!
Servings: 30 satay
Ingredients
Dry Spices
- 2 teaspoon curry powder
- 2 teaspoon turmeric powder
- 1 teaspoon chilli powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
The Rest
- 2 inch ginger , grated
- 6 garlic cloves , grated
- ¼ cup (62.5 ml) coconut milk
- 2 tablespoon oil
- 2 tablespoon low sodium soy sauce
- 1 tablespoon honey
- 2 lb (907.18 g) boneless skinless chicken thigh , cut into 1 inch (2.5 cm) pieces
- salt and pepper to taste
Instructions
Marinade
- Add all ingredients into a bowl, mix well using a spatula, cover bowl with cling film and chill in the fridge for minimum 2 hours. Overnight works great.
Assembling And Cooking
- Carefully thread the chicken onto skewers. I use 6 inch (15 cm) metal skewers. Place them all on a plate, ready for cooking.
- Heat a pan with some oil, on medium heat. Place several satay in the pan, making sure you don't over crowd it. Flip the satay after a few minutes and continue cooking until fully cooked and you get nice char.
- Serve immediately with some peanut sauce, slices of cucumber and onion. Enjoy!
Nutrition
Serving: 1satay | Calories: 53.9kcal | Carbohydrates: 1.3g | Protein: 6.1g | Fat: 2.7g | Saturated Fat: 0.8g | Cholesterol: 28.7mg | Sodium: 67.7mg | Potassium: 95.9mg | Fiber: 0.2g | Sugar: 0.6g
