Recipe: Chicken 'satay'


Day to day life is full of shortcuts and the kitchen is no exception. If you want a tasty Malaysian dish that makes use of a few cheeky shortcuts then this chicken satay is for you.


  • 4 chicken breasts
  • 1 shot cooking oil
  • 150 g balti curry paste
  • 400 g rice
  • 1 large onion
  • 3 cloves garlic
  • 400 ml coconut milk
  • 250 g crunchy peanut butter
  • 1 handful fresh coriander
Prepare the chicken

Step 1

Prepare The Chicken

Cube the chicken into equal chunks and rub with the oil and curry paste, leaving to marinate for a while.

Fry off the onion & garlic

Step 2

Fry Off The Onion & Garlic

Slice the onion and crush the garlic. Fry them in a saucepan until soft, golden and sweet.

Skewer the chicken

Step 3

Skewer The Chicken

Thread chicken pieces onto 8 skewers (pre-soaked in water for 30 mins) and stack on a plate.

Make the sauce

Step 4

Make The Sauce

Scoop the peanut butter out of jar, add to the onions with the coconut Milk and the remainder of the marinade from the chicken.

Cook the rice & chicken

Step 5

Cook The Rice & Chicken

Boil rice in a large pan of salted water as per packet instructions until light and fluffy. Grill skewers under a hot grill or on the BBQ, turning occasionally.

Serve on top of the rice

Step 6

Serve On Top Of The Rice

Drain rice and pile onto a plate, top with skewers and ladle over sauce. Sprinkle with freshly chopped coriander. Serves 4

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