These chicken skewers are easy to throw together and perfect for serving up at partys!
Using our malaysian curry powder and a range of herbs & spices to make a delicious peanut sauce.
Serve these alongside rice & greens for a delicious lunch or dinner.
This recipe uses chicken thigh fillets, but you can use any cut of chicken, or any other meat or alternative.
Don't like satay? why not try one of our other marinades - with over 40 flavours theres something for everyone.
We cook these skewers in the air fryer - we find this gives the best texture, but you can grill them, fry them, or cook them in the oven.
(Or whip out the BBQ)
500g chicken thigh fillets - cut into thick strips
1tbsp malaysian curry powder
3tbsp peanut butter
1 lime - juiced and zested
160g coconut cream
1tbsp soy sauce
2 garlic cloves - minced
5cm ginger - peeled & grated.
In a bowl, mix together all ingredients except the chicken and coconut milk.
Spoon 1/3 in to a separate bowl and add the chicken, mix well until entirely coated, add more soy sauce or peanut butter if you wish.
Add the coconut cream to the remaining marinade and transfwer to a pan, heat gently, stirring continuously, transfer to a bowl for serving.
Thread the chicken pieces on to metal skewers and place in the airfryer - cook for 8-10 minutes or until cooked through.
Serve the skewers alongside the satay dip.