Charred Chicken with Almond Satay & Coriander

Charred Chicken with Almond Satay & Coriander

Prep time: 30 min | Cook Time: 30 min | Serves 6

If you like chicken satay, you're going to love our Charred Chicken with Almond Satay and fresh coriander! Perfect for entertaining as a canape, entree or serve with steamed rice to make it a meal for the whole family to enjoy.


  • 4 Chicken breast, each sliced into 3 long strips
  • Bamboo skewer
  • 2 cloves garlic, crushed
  • 1 tbsp soya sauce
  • 2 tbsp ginger, finely grated
  • 1 tsp curry powder


Satay sauce
  • 100g ginger peeled & finely grated
  • 3 cloves garlic, crushed
  • 2 white onions, finely sliced
  • 2 tbsp sunflower oil
  • 1 tbsp curry powder
  • Pinch of chilli powder
  • 330ml coconut cream
  • 250ml vegetable stock
  • 3 tbsp smooth almond butter
  • 1 tbsp honey
  • 2 tbsp soya sauce
  • Sea salt & pepper


  • 2 cups fresh coriander
  • 2 limes or lemons cut in half
  • Toasted almonds



    Start by marinating the chicken. In a bowl mix the chicken, garlic, ginger, soya, curry powder and 1 tbsp sunflower oil. Thread the chicken onto the skewers, set aside to marinade.

    Heat your EngelElzen pan over a low heat. 

    Slowly saute the onions, garlic and ginger in the sunflower oil. Add the curry powder and continue for another minute to cook out the curry powder. 

    Add in the coconut cream, soya sauce and vegetable stock. Bring to a boil. 

    Slowly simmer for 30 minutes or until onions are tender. Using a stick blender or food processor, blitz the mixture while slowly adding the peanut butter and honey. Check the seasoning and add a touch of salt if required. Place satay into a bowl and keep warm. 

    Clean your place and play back onto a medium heat, place chicken skewers into the pan and cook until done. Finish in the oven if required. Remove and allow to rest for a couple of minutes. 

    Serve with satay sauce and finish fresh coriander and crushed almonds. 

    Add steamed rice to make it a meal.

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