Dinner
Tamarind Satay Chicken
Recipe by Nutritiously Naughty
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Satay chicken is always an amazing restaurant starter so enjoy this homemade, gluten free version whenever you want! Best served with jasmine rice and some tenderstem broccoli. TIP: Soak the skewers for a minimum of 30 minutes to prevent them from burning in the oven.
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- 400g diced chicken breast
- 1 tbsp cornflour
For the sauce
- 100g smooth salted peanut butter
- 1 tbsp garlic infused olive oil
- 2 tbsp tamarind sauce
- 2 tbsp tamari
- 1 tsp frozen chopped ginger
- 1 Juice of lime
- 100ml light coconut milk
- ½ tsp sugar
- ½ chilli powder
- ¼ tsp turmeric
- ¼ tsp paprika
- ½ tsp curry powder
- 150ml water
Optional to garnish
- Chopped peanuts
- Coriander
Utensils
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Step 1
Combine all the ingredients for the sauce (except for the water) and store in the fridge
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Step 2
In a bowl, coat the diced chicken with the cornflour
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Step 3
Mix 3 tbsp of the satay sauce with the chicken
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Step 4
Place the chicken in the fridge to marinate for a few hours or overnight
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Step 5
Preheat the oven to 200oc and line a tray with baking paper
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Step 6
Thread the chicken onto skewers and cook for 20 minutes
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Step 7
While cooking, heat the sauce and 150ml in the small Ninja foodi saucepan on a medium heat
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Step 8
Cover for 10 minutes, stirring regularly
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Step 9
Add more water for a thinner consistency
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Step 10
Serve the chicken skewers topped with the satay sauce, coriander and chopped peanuts
