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Chicken Satay Recipe

Recipe By Slurrp

Satay is a kind of grilled meat dish served on skewers. It developed with Indonesian, Thai and Malaysian influences. However, it actually originated in Java, the Indonesian island. It spread to other Southeast Asian countries that were in proximity because of the travel and trade ties that connected these places. In Thailand, Singapore, Malaysia, the Philippines, East Timor and Brunei, satay has evolved with local ingredients and cooking styles. Satay was first invented by street vendors in Java, inspired by the Indian kebab which was born during the Mughal Empire. The dish became popular in Indonesia in the early 19th century when Muslim Indian and Arab traders traded textiles for spices. It is spelled ‘sate’ in Indonesia and is available everywhere, from street vendors to upscale restaurants. Considered the national dish of Indonesia, satay is also popular in the Netherlands since Indonesia was a former Dutch colony. It may be prepared with beef, pork, mutton, chicken, fish or tofu.

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Non Vegdiet
Chicken Satay
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Ingredients for Chicken Satay Recipe

  • As required Marinade
  • 450 gram Chicken Thighs
  • 1 tablespoon curry powder
  • 2 teaspoon Salt
  • 1 tablespoon Oil
  • As required Salad sauce
  • 1/2 cup Sugar
  • 1/4 cup Vinegar
  • 1 cucumber
  • 1-2 spur chili
  • 1 Shallot
  • As required Satay Salad
  • 1/4 cup Peanuts
  • 2 tablespoon red curry paste
  • 1/2 Coconut milk
  • As required Oil
  • 1 tablespoon crunchy peanut butter
  • 1 tablespoon fish sauce
  • 1 teaspoon Sugar

Directions: Chicken Satay Recipe

Steps To Prepare

  • STEP 1.Cut the chicken thighs into small chunks, wash in water thoroughly and put them in a bowl. Then add the curry powder, salt and oil and mix the ingredients well with the chicken.
  • STEP 1.Slice the cucumber thinly and then quarter them. Slice the spur chilli and cut the shallots into wedges in order to prepare the salad.
  • STEP 1.To prepare the satay sauce, take a mortar and pestle and add ¼ cup peanuts, pound it and create very small crumbs.

Cooking Directions

  • STEP 1.For the salad sauce, take a saucepan and add ½ cup sugar, ¼ cup vinegar and salt, and stir them. Keep stirring until the sugar has dissolved. Once it comes to a boil turn off the flame and keep it aside.
  • STEP 1.Take the bowl of veggies and once it cools down add the sugar-vinegar into the bowl of salad. Give it a nice mix and take a saucepan and add 2 tbsp oil and 2 tbsp curry paste, mash, and stir the curry paste well. Now add ½ cup coconut milk and give it a good stir.
  • STEP 1.Add 1tbsp peanut butter, crushed peanuts, and heat these through and keep stirring until the ingredients dissolve and mix well with each other.
  • STEP 1.For the seasoning, add 1 tbsp fish sauce and 1 tsp sugar, and mix it well. Grill the marinated chicken evenly from both sides (4-5 minutes each side).

Pro Tip

  • STEP 1.You can always cook the chicken a little more if you want a smoky flavour.
Nutrition
value
1774
calories per serving
117 g Fat97 g Protein82 g Carbs10 g FiberOther

Current Totals

  • Fat
    117g
  • Protein
    97g
  • Carbs
    82g
  • Fiber
    10g

MacroNutrients

  • Carbs
    82g
  • Protein
    97g
  • Fiber
    10g

Fats

  • Fat
    117g

Vitamins & Minerals

  • Calcium
    160mg
  • Iron
    10mg
  • Vitamin A
    19mcg
  • Vitamin B1
    1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    32mg
  • Vitamin B6
    2mg
  • Vitamin B9
    139mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    17mg
  • Vitamin E
    7mg
  • Copper
    2mcg
  • Magnesium
    219mg
  • Manganese
    < 1mg
  • Phosphorus
    1102mg
  • Selenium
    96mcg
  • Zinc
    8mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp