Chicken Satay
Servings: 2 people
Calories: 496kcal
Ingredients
- 25 mm Root Ginger finely grated
- 3 cloves Garlic finely grated
- 1 Lime zested and juiced
- 1½ Red Chillies finely chopped
- 1 tsp Runny Honey
- 1 tbsp Light Soy Sauce
- 2 tbsp Madras Curry Paste
- 3 tbsp Smooth Peanut Butter
- 165 ml Coconut Milk
- 2 Skinless Chicken Breasts
Instructions
- Mix the ginger, garlic, lime, honey, soy sauce, curry paste, chilli and peanut butter together into a loose paste
- If you are going to use skewers for the satay but the chicked into strips about 1cm wide, otherwise leave the breasts whole
- Put two thirds of the paste into a small saucepan, then add the chicken to the remaining one third and massage the paste into the chicken
- Marinate for at least an hour, preferably three hours
- When ready to cook, preheat the grill to maximum and thread the chicken onto skewers if you are using them
- Heat the saucepan with the peanutty sauce and add the coconut milk. Combine thoroughly and heat through
- Meanwhile, grill the chicken on skewers under a high heat ensuring that they are thoroughly cooked through and have a mild charred appearance (about 5 minutes per side, turning 4 times), or grill the whole breasts ensuring they are evenly cooked through
- Serve the chicken with the sauce poured over the top
Nutrition
Calories: 496kcal | Carbohydrates: 25g | Protein: 35g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 72mg | Sodium: 795mg | Potassium: 960mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2718IU | Vitamin C: 63mg | Calcium: 70mg | Iron: 5mg