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Photo of Malaysian chicken satay by WW

Malaysian chicken satay

Total Time
50 min
15 min
15 min
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.


Skinless chicken drumstick

8 individual, bone removed

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


1 medium, wedges

Fresh coriander

4 tbs, sprigs


  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.


SERVING SUGGESTION: Shredded kale leaves, plus brown rice. TIPS: You can marinate the chicken overnight for even more flavour. Store any leftovers in separate airtight containers in the fridge for up to 2 days. Enjoy chicken cold or reheat in the microwave on High (100%).