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Malaysian chicken satay Recipe

Ingredients for people

  • Garlic clove(s) : 3 whole
  • Unsweetened coconut milk : 125 ml
  • Fresh coriander : half bunch
  • Fresh ginger : 1 g
  • Supreme(s) of chicken breast : 6 whole
  • Fresh coriander : 1 bunch
Method
  • 1

    Pre heat the oven to 200 degrees celcius.

  • 2

    Remove any skin and bone from the chicken and cut the meat into small cubes.

  • 3

    Mix together the coconut milk, maple syrup and ketjap manis.

  • 4

    Mix the chicken with the liquids and leave to marinade for at least 30 minutes.

  • 5

    Pick the leaves from the coriander and remove the stalks from the rocket.

  • 6

    Peel the garlic and ginger and finely dice.

  • 7

    Heat a little oil in a frying pan and add the ginger. Cook gently for one minute then add the garlic and cook gently for a further minute. Now add the coriander and rocket and mix well. Season to taste.

  • 8

    Place the chicken cubes onto kebab skewers and cook in the oven for about 8 minutes.

  • 9


    Bring a pan of lightly salted water to the boil and pour the water over the noodles, to just cover them. Strain the noodles when they are soft.

  • 10

    Mix the noodles with the ginger and herb mixture.

  • 11

    To serve: place the noodles in deep bowls and topped with the chicken satay skewers.

Chef's tip

«Lamb or beef are delicious alternatives to chicken in this recipe. Alter the spices according to taste.»

Chicken skewers marinated in a Malaysian spice mix, served with noodles.

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(10 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

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