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Chicken Satay


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Chicken Satay 0 Picture


  • 1 1/2 lb skinned boneless chicken breast
  • 2/3 cup unsalted skinless peanuts, roasted
  • 2 tablespoons walnut oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 (7oz) bar cream of coconut
  • 2 cups hot water
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ground cardamom
  • 2 teaspoons salt
  • 1/2 teaspoon ground ginger
  • 2 teaspoons ground turmeric
  • lemon wedges



Step 1

grind peanuts finely in food processor
to prepare marinade heat walnut oil in a medium size skillet. sauté onion and garlic until soft. in a large bowl blend creamed coconut with hot water. stir in ground peanuts, lemon juice, salt, cardamom, ginger and turmeric. add onion & garlic including any oil left in pan. Add chicken and stir well. cover and refrigerate 4 hours

cook on hot coals 10-12 minutes turning frequently.

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