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Black Cat Cheats Chicken Satay Skewers

Black Cat Cheats Chicken Satay Skewers
Recipe by Josh Wiid
Serves 4
Prep: 10 min
Cooking: 20 min
4 tbsp Black Cat Chunky Peanut Butter
 tbsp red / yellow curry paste
½ cup plain yoghurt
8 chicken thighs, skin removed and cut into chunks
1 tbsp oil / coconut oil
½ can coconut milk
1 tbsp Black Cat Peanut Butter
1 ime, zest and juice
1 tsp sugar
Salt to season                       
Serve as is, with a bowl of sticky rice, or crunchy Asian style slaw            
Combine the Black Cat Chunky Peanut Butter, half of the curry paste, yoghurt, and a big pinch of salt in a bowl. Mix well until completely combined, then add your chicken. Mix well, and allow to stand anywhere from 10 minutes, to a day ( in the fridge ).
Once marinaded, place the chicken onto skewer sticks, and either on a braai, or using a griddle pan, char and cook the chicken until crispy, smoky and delicious.
While the chicken is cooking, quickly make your sauce by adding the remaining curry paste to a pan with your oil, plus any leftover marinade from the chicken. Cook for 2 minutes, then add the coconut milk and Black Cat. Bring to the boil, then reduce heat and simmer until slightly thickened. Season with lime juice, zest and salt.
Once the chicken is cooked, serve the skewers as is with sauce to dip, over rice, or with a crunchy Asian style slaw.
Chefs tips
You could easily use this marinade and sauce as the base for a quick and simple curry – simply add the chicken into the hot sauce to cook, instead of grilling or braaing, and serve with rice!

If you are using wooden skewer sticks, make sure you soak them in water for at least 5 minutes before cooking, to avoid burnt edges!  

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