Skip to content
Chicken satay with peanut dipping sauce recipe

Chicken satay with peanut dipping sauce recipe

13 ratings

These tender chicken satay skewers are perfectly paired with creamy peanut dipping sauce. Slowly marinating the chicken in massaman curry paste gives you a dish that's packed with flavour and is great as a starter, side or snack. See method

  • Serves 4
  • 5 mins to prepare, plus 1 hr marinating and 10 mins to cook
  • 164 calories / serving
  • Healthy
  • Gluten-free
  • Dairy-free


  • 1 x 320g pack Tesco mini chicken fillets
  • 2 tsp massaman curry paste
  • 75ml (3fl oz) coconut milk
  • 1/2 tsp tamarind purée
  • 4 tbsp chunky peanut butter

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    2g 8%
  • Sugars

    2g 2%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 2.2g Protein 21.4g Fibre 0.9g


  1. Place the chicken fillets and 1 tsp curry paste into a bowl. Stir together until well combined, then leave to marinate in the fridge for 1 hour if you can.
  2. Heat a small frying pan or heavy based saucepan over low heat. Add the remaining 1 tsp curry paste and cook for 30 seconds. Then stir in the coconut milk, tamarind purée and peanut butter and a couple of tablespoons of water to loosen. Mix together until smooth. Heat through until just starting to bubble and mixture has thickened to dipping consistency, then let cool and set aside.
  3. Heat a griddle pan until smoking hot. Thread the chicken fillets onto skewers (remembering to soak any bamboo ones for at least 30mins in cold water). Then cook on the griddle for 5-10 minutes, turning often until charred and cooked through. Serve with the peanut sauce for dipping.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.