Easy chicken satay


For the paste
For the marinade
To serve
  • 225ml/8fl oz coconut cream

  • 300g/10½oz simple peanut sauce

  • 250g/8¾oz chicken breasts, pork or beef fillets

  • 12 wooden skewers, soaked for 1-2 hrs

Preparation method

  1. Mix together all the paste ingredients then mix together with all the marinade ingredients.

  2. Cut the meat into small strips and leave to marinade for 1-2 hrs

  3. Thread three pieces of meat onto each skewer, making sure they are close together.

  4. Preheat a griddle pan or barbecue and cook through, turning once.

  5. Meanwhile take the remaining coconut cream and boil it until it cracks. Add to the peanut sauce and mix well.

  6. Serve the cooked satays drizzled with the warm coconut and peanut sauce.

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This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on


10:00am Saturday 7 February

Cyrus Todiwala and Tony Singh presents, with help from chef Daniel Galmiche.

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