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Satay Chicken Skewers

Great for parties or buffets or just a fun way to spice up your evening meal. Our simple-to-make satay sauce is so good it's drinkable.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indonesian
Servings 2 people
Calories 746 kcal


For the chicken

  • 300 g boneless, skinless chicken thigh
  • 4 tsp curry powder
  • 4 tsp turmeric
  • 1/2 tsp salt and pepper (each)
  • 1 tbsp olive oil

For the salad

  • 1 large cucumber
  • 1 red chilli
  • 2 limes (juice only)
  • 10 g soft brown sugar
  • 1/2 tsp salt and pepper (each)

For the sauce

  • 40 g peanut butter
  • 30 ml soy sauce
  • 30 g honey
  • 1 lime (juice only)

For the rice

  • 120 g uncooked jasmine rice
  • 350 ml water


  • Slice the cucumber and chilli into long strips (tip: use a vegetable peeler if you do not have a mandolin on hand). Combine in a bowl with all other salad ingredients, cover, and place in the fridge to let the cucumber soak up the lime juice.
  • Cut the chicken into small chunks and place on 4 skewers (per serving). Sprinkle the curry powder, turmeric, salt and pepper over the length of each skewer evenly.
  • Preheat oven to 200°C (fan) and place the chicken skewers on a tray in the centre of the oven until fully cooked (for about 15-20 minutes).
  • In a sieve, rinse the rice until the water runs clear. Place in a pot with 175ml water (per 60g serving of rice) and bring to boil. Once boiling, turn down to a simmer and leave with the lid on for 13-15 minutes, fluffing with a fork before serving.
  • Place all of the sauce ingredients in a pan and slowly heat while stirring until it reaches a sticky consistency. Serve in a small bowl.
  • Remove the cucumber and chilli from the pickling juice, drain and serve with the other elements of the meal. Garnish with ginger matchsticks and coriander.

Nutrition (per serving)

Calories: 746kcal

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