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John Gregory-Smith ON Jul 21, 2009 AT 12:42 pm

Chicken Satay with a Crunchy Peanut Sauce

Chicken Satay with a Crunchy Peanut Sauce

Our regular food columnist John Gregory-Smith founder of  The Mighty Spice Company (www.mightyspice.com) gives us another delicious recipe.

Chicken Satay with a Crunchy Peanut Sauce


Serves 4


 4 boneless chicken breasts, cut into strips
1 teaspoon turmeric
4 tablespoons coconut milk
4 tablespoons crunchy peanut butter (I used Skippy)
Juice of half a lime
2 teaspoons soy sauce
2 tablespoons olive oil

1. Marinate the chicken in the turmeric and a pinch of sea salt for a minimum of 20 minutes up to an hour
2. Mix the peanut butter, coconut milk, lime juice and soy sauce in a bowl
3. Coat the marinated chicken strips with one tablespoon of olive oil and place them under a hot grill
4. After 5 minutes turn the chicken, using another tablespoon of oil and cook for a further 5 minutes or until cooked through
5. Serve the chicken with plenty of the sauce for dipping!

If you like your food spicy add some finely cut red chilli into the sauce to give it a bit of a kick.

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