Chicken satay skewers are always a winner… For our version you combine free range chicken breast with a mild curry spice to give you an authentic Malaysian flavour. Served with a market fresh cucumber and radish salad with an authentic satay sauce. Bang on!
20 Minutes. Free Range.
2 x 180g fee range chicken breast
1 tablespoon mild curry powder
4 tablespoons satay sauce
3 sprigs coriander
1 tablespoon fish sauce
1/2 tablespoon soy sauce
Soak skewers & marinate chicken
Heat oven to 220ºC. Shallow fry method can be used as an alternative. Add water to your sink and soak the bamboo skewers provided. Cut chicken into large bite size pieces. Combine in a bowl with the curry powder and HALF of the premixed sauce and a little olive oil. Mix well to coat and set aside for 10 minutes.
Cut cucumbers lengthways and slice on an angle, finely slice the radish. Remove the coriander leaves and roughly chop. In a small bowl combine remaining premixed sauce, the juice of the lime, a drizzle of olive oil and a pinch of sugar or honey (not provided/optional). Whisk with a fork to combine well.
Thread each piece of chicken onto skewers until you have even sized skewers (2 per person). Place skewers on a lined bake tray in oven on middle shelf. Grill for 5 minutes then turn and grill for 3 minutes on other side until golden and cooked through.
Finish salad by tossing dressing through. Place two skewers on each plate with the tossed salad and top each skewer with the satay sauce
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