Tamarind Satay Chicken
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.
Prepared with
Ingredients
- 14oz diced chicken breast
- 1 tbsp cornflour
For the sauce
- 3oz 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
- 3fl. oz light coconut milk
- ½ tsp sugar
- ½ chilli powder
- ¼ tsp turmeric
- ¼ tsp paprika
- ½ tsp curry powder
- 5fl. oz water
Optional to garnish
- Chopped peanuts
- Coriander
Instructions
Step 1
Combine all the ingredients for the sauce (except for the water) and store in the fridge
Step 2
In a bowl, coat the diced chicken with the cornflour
Step 3
Mix 3 tbsp of the satay sauce with the chicken
Step 4
Place the chicken in the fridge to marinate for a few hours or overnight
Step 5
Preheat the oven to 200oc and line a tray with baking paper
Step 6
Thread the chicken onto skewers and cook for 20 minutes
Step 7
While cooking, heat the sauce and 150ml in the small Ninja foodi saucepan on a medium heat
Step 8
Cover for 10 minutes, stirring regularly
Step 9
Add more water for a thinner consistency
Step 10
Serve the chicken skewers topped with the satay sauce, coriander and chopped peanuts