Chicken Satay Is Not A Thing (But Here's a Recipe)

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories and provides a different flavor profile.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

brown sugar

🥗Healthier: honey

💰Cheaper: granulated sugar

Honey adds sweetness with additional flavor.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based, while thighs are often less expensive than breasts.

In a mortar and pestle, grind coriander seeds, cumin seeds, and white peppercorns into a powder.

Add brown sugar, salt, turmeric powder, cinnamon, tamarind, and coconut milk to the ground spices and mix well.

Transfer the marinade to a mixing bowl.

Cut chicken breast into half-inch thick strips, slicing against the grain for tenderness.

Marinate the chicken in the mixture for a couple of hours or while making the peanut sauce.

Roast peanuts and grind them in a food processor until mealy, not peanut butter.

In a pot, add a third of a cup of coconut milk and bring to a boil.

Add red curry paste and stir frequently for about three minutes until thickened.

Add the remaining coconut milk, ground peanuts, tamarind, and palm sugar, and simmer until thickened into a dip consistency.

Taste the sauce before adding fish sauce to adjust saltiness.

Preheat the grill on high and grill the marinated chicken with the lid open for a few minutes on each side until cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens