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.

Serves 2.

2 x 180g fee range chicken breast
1 tablespoon mild curry powder
4 tablespoons satay sauce
4 skewers
1 lime
3 cucumbers
3-4 radishes 
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.

Make salad
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.

Cook skewers
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.

To serve
Finish salad by tossing dressing through. Place two skewers on each plate with the tossed salad and top each skewer with the satay sauce


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

March 31, 2016 by Timothy Ryder
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