This is a Women's Weekly Recipe that I've altered a tiny bit - I made it for a small family gathering and it went down a treat. I love anything satay, so these are definitely a favourite of mine!
Ingredients
500g chicken breast fillets
2 cloves garlic, crushed
2 teaspoons brown sugar
1 teaspoon ground turmeric
1/4 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons olive oil
Satay sauce:
1/2 cup roasted unsalted peanuts
2 tablespoons red curry paste
3/4 cup coconut milk
1/4 cup chicken stock
1 tablespoon lime juice
1 tablespoon brown sugar
Method
Cut chicken into1.5cm cubes and thread onto skewers. Place skewers on tray or in a shallow baking dish and brush with combined garlic, sugar, spices and oil. Cover and refrigerate for 3 hours or overnight.
Make satay sauce: Blend or process nuts until chopped finely; add paste, process until just combined. Bring coconut milk to the boil in small saucepan; add peanut mixture, whisking until smooth. Reduce heat, add stock; cook, stirring, about 3 minutes or until sauce thickens slightly. Add juice and sugar, stirring until sugar dissolves.
Cook skewers on heated oiled grill plate (or grill or barbecue) until browned and cook as desired.
Serve skewers immediately with sauce, coconut rice and steamed greens.
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