Malaysian chicken satay
2
Points®
Total time: 50 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Making your own satay sauce is simple! Simple combine coconut milk, peanut butter, cumin, coriander, garam masala and curry powder, then add your meat to marinade.
Ingredients
Skinless chicken drumstick
8 individual
Light canned coconut milk
2 tbs
Lime juice
1 tbs
Light peanut butter
1 tbs, crunchy
Ground cumin
2 tsp
Ground coriander
2 tsp
Garam masala
1 tsp
Curry powder
1 tsp
Lebanese cucumber
2 medium, cut into 2cm pieces
Red onion
1 small, cut into 1cm pieces
Lime(s)
1 medium, wedges
Fresh coriander
4 tbs, sprigs
Instructions
1
Using a sharp knife, make 3 shallow cuts, 1cm apart, in each chicken leg. Combine coconut milk, juice, peanut butter, cumin, ground coriander, garam masala and curry powder in a shallow dish. Add chicken and rub with marinade. Cover and place in fridge for 15 minutes (see tip).
2
Lightly spray a chargrill or barbecue with oil and preheat over medium heat. Cook chicken, turning occasionally, for 10–15 minutes or until cooked through.
3
Combine cucumber and onion in a bowl. Serve chicken with cucumber mixture, lime wedges and fresh coriander.
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