Amanda A-mangia: Chicken satay



½ cup of coconut milk

1 clove of garlic, crushed

1 tsp curry powder

1 ½ tsp brown sugar

salt and pepper

500g skinless chicken breasts, cut into bitesize pieces


1 cup of coconut milk

1 Tbsp curry powder

½ cup peanut butter

¾ cup chicken stock

¼ cup brown sugar

2 Tbsp lime or lemon juice

1 tsp soy sauce

Salt to taste

10 wooden skewers soaked in water for 30 minutes


Stir together half a cup of coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt and pepper until the sugar has dissolved. Marinate the chicken, covered, for at least 2 hours in the marinade.

Bring 1 cup of coconut milk, 1 tablespoon of curry powder, peanut butter, chicken stock, and a quarter cup of brown sugar to a simmer in a saucepan over medium heat. Simmer for 5 minutes, stirring constantly, until the sauce is smooth and thickened. Remove from the heat and stir in the lime juice and soy sauce. Season to taste with salt.

Preheat a grill to a medium-high heat.

Thread the marinated chicken onto the skewers. Grill for 4 to 5 minutes per side, or until cooked through. Serve with the warm peanut sauce.


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