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Marinated Chicken Skewers with Curried Satay

Impress your guests with these tasty chicken skewers and homemade satay sauce.


  • 600g chicken breasts, 2cm cubes

  • 1 tbsp honey

  • 1 tbsp ginger grated

  • 400g can coconut cream

  • 1 tbsp lime juice

  • zest of 1 lime

  • 12 wooden skewers, soaked in cold water

  • Curried Satay

  • 3 tbsp vegetable oil

  • 2 shallots finely diced

  • 2 garlic cloves, crushed

  • 1 tbsp ginger grated

  • 1 tbsp Keen's curry

  • 1 tsp coriander seeds (ground) crushed

  • 1 tbsp lime juice

  • zest of 1 lime

  • remaining coconut cream

  • 2 tsp sugar

  • ¼  cup crunchy peanut butter

  • ½ cup chopped peanuts

  • salt


  • 1.

    Place the chicken in a bowl with the honey, ginger, ¼ cup of coconut cream, lime juice and zest. Combine well and refrigerate for 1-2 hours. Thread onto the skewers.

  • 2.

    Meanwhile heat 2 tablespoons of oil in a saucepan over a medium heat. Add the shallots, garlic and ginger. Cook stirring for 2 minutes until softened.

  • 3.

    Add the Keen's curry powder, coriander seeds, lime juice and zest. Pour in the remaining coconut cream and sugar. Bring to the boil, reduce heat and simmer for 4-5 minutes.

  • 4.

    Add the peanut butter and peanuts to the pan, cook for a further 2-3 minutes. Season to taste with salt.

  • 5.

    Brush a BBQ or a grill pan with the remaining oil and cook the chicken skewers for 10-12 minutes until golden on all sides and cooked through.


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