Recipe

Satay chicken skewers

Make your own version of the popular Asian-style satay chicken starter dish to impress your family and friends.

Jun 30, 1976 2:00pm
  • 20 mins cooking
  • Serves 4
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Ingredients

Satay chicken skewers
  • 12 chicken tenderloins (900g)
  • 1 teaspoon curry powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground chilli
  • 2 tablespoon peanut oil
  • 1 brown onion (200g), grated
  • 2 teaspoon crushed ginger
  • 1 cup (250ml) coconut cream
  • 3/4 cup (210g) crunchy peanut butter
  • 2 tablespoon sweet chilli sauce
  • 2 tablespoon light soy sauce
  • 1/4 cup (35g) crushed roasted peanuts
  • 450 gram packaged white microwave rice
  • 1 telegraph cucumber (400g), sliced into thin ribbons

Method

Satay chicken skewers
  • 1
    Heat an oiled chargrill plate (or grill pan or barbecue).
  • 2
    Combine chicken, spices and half the oil in a large bowl; season. Thread chicken onto 12 skewers; cook 3 minutes each side or until cooked through.
  • 3
    Meanwhile, heat remaining oil in a small saucepan; cook onion and ginger, stirring, for 1 minute or until onion softens. Add coconut cream, peanut butter, sauces and nuts; simmer, stirring, 1 minute.
  • 4
    Microwave rice according to packet directions.
  • 5
    Serve skewers with rice, peanut sauce and cucumber ribbons. If you like, top with fresh coriander leaves and lime wedges.

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