These grilled satay chicken skewers are marinated with authentic Singaporean spices and served with a delicious peanut sauce.
Servings
4
Prep time
Cook time
Recipe
DF
Ingredients
- 1 tbsp curry powder
- ¼ cup extra-virgin olive oil
- ¼ cup salt-reduced soy sauce
- 2 cloves garlic, minced
- 900g chicken thighs, cut into cubes or strips
- Peanut Sauce
- ⅓ cup peanut butter (smooth or crunchy)
- ¾ cup water
- 1 tsp chilli paste
- 1 clove garlic, minced
- 2 tsp salt-reduced soy sauce
- Juice ½ lime
- 3 cups water
- 1½ cups white rice
- Bamboo skewers, soaked in cold water
- 2 cucumbers, diagonally sliced
- 2 carrots, grated
- 1 bunch mint leaves, to garnish
- Crushed peanuts, to garnish
Method
- In a large bowl, combine the curry powder, olive oil, soy sauce and garlic. Add the chicken and toss to combine then refrigerate for 30 mins to marinate.
- Meanwhile, combine the peanut butter, water, chilli paste and garlic in a small frying pan and cook until the mixture boils and thickens. Remove from the heat and stir through the soy sauce and lime juice. Set aside and allow to cool to room temperature before serving.
- Add the water to a medium saucepan, bring to the boil over medium-high heat and add the rice. Reduce the heat to low and simmer, covered, for 10 mins. Remove the saucepan from the heat and keep covered for 10 mins until the rice is tender and the water is absorbed.
- When ready to cook the chicken, heat the grill to medium-high heat. Thread the chicken pieces onto the skewers and grill for 3–4 mins on each side until well charred. Reduce the heat to low and cook for another 6–7 mins until the chicken is cooked through.
- Transfer the skewers to a serving platter and serve with the rice, cucumber, carrot, peanut sauce and garnish with mint leaves and crushed peanuts.
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