Satay gai (chicken satay)

Satay gai (chicken satay)

(6) Rate it

  • 0:40 Prep
  • 0:15 Cook
  • Makes 16
  • Capable cooks

Treat your tastebuds to a culinary exploration of peanut, curry and coconut flavours.

Featured in
Celebrations, Nutrition information


  • 4 large single chicken breast fillets
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 50g (1/4 cup) coarsely grated palm sugar
  • 2 garlic cloves, finely chopped
  • 1 tablespoon finely grated ginger
  • 1 tablespoon Ayam curry powder
  • Pinch of ground turmeric
  • 160ml (2/3 cup) coconut milk
  • 2 tablespoons fish sauce
  • Vegetable oil, to grease

Nam jim satay (peanut sauce)

  • 100g dry-roasted peanuts
  • 185ml (3/4 cup) coconut milk
  • 1 tablespoon Maesri red curry paste
  • 50g (1/4 cup) coarsely grated palm sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon tamarind puree

Adjat (cucumber relish)

  • 80ml (1/3 cup) water
  • 80ml (1/3 cup) rice wine vinegar
  • 50g (1/4 cup) coarsely grated palm sugar
  • 2 French shallots, peeled, thinly sliced
  • 1 Lebanese cucumber, quartered, thinly sliced
  • 1 small fresh red chilli, thinly sliced


  • You will need to soak 16 bamboo skewers in cold water for 20 minutes for this recipe.


  • Step 1
    Remove the tenderloin from each chicken breast and cut the breast diagonally into 3 pieces. Place 1 chicken piece between 2 sheets of plastic wrap.Use the flat side of a meat mallet or a rolling pin to gently pound until the chicken is about 1cm thick. Repeat with remaining chicken pieces. Transfer the chicken to a glass or ceramic bowl.
  • Step 2
    Toast the coriander and cumin seeds in a frying pan over medium-low heat, stirring, for 1 minute or until aromatic. Transfer to a mortar and pound with a pestle until finely ground.
  • Step 3
    Add the coriander mixture, sugar, garlic, ginger, curry powder, turmeric, coconut milk and fish sauce to the chicken and turn to coat. Cover and place in the fridge for 2 hours or overnight to marinate.
  • Step 4
    Meanwhile, to make the nam jim satay, place the peanuts in a mortar and use a pestle to pound until finely crushed. Heat the coconut milk in a small saucepan over medium heat for 1 minute. Add the curry paste and stir until well combined. Bring to a simmer. Add the crushed peanuts, sugar, fish sauce and tamarind puree and stir to combine. Reduce heat to low and simmer for 3 minutes or until the sauce thickens slightly.
  • Step 5
    To make the adjat, combine the water, vinegar, sugar, shallot, cucumber and chilli in a small bowl. Cover with plastic wrap and place in the fridge to chill.
  • Step 6
    Drain the chicken from the marinade. Thread the chicken onto the skewers. Brush a barbecue flatplate or large frying pan with oil to lightly grease. Place over medium-high heat. Add the chicken and cook for 3 minutes each side or until golden and cooked through. Divide the chicken skewers among serving plates. Spoon over some of the nam jim satay. Serve immediately with the adjat and the remaining nam jim satay.


  • 762 kj


  • 8g

    Fat Total

  • 4g

    Saturated Fat

  • 1g


  • 16g


  • 37mg


  • 550.38mg


  • 10g

    Carbs (sugar)

  • 11g

    Carbs (total)

All nutrition values are per serve
  • Author: Gemma Purcell
  • Image credit: Ben Dearnley
  • Publication: Australian Good Taste



Please enter your comment!
Please enter your name here