Curried Chicken Satay

Prep Time: 10 min

Cook Time: 20 min

Enjoy this delicious take on Satay, where we add to the turmeric in the marinade one of our signature golden curries: Moghul, Kowloon or Tobago Habanero for the heat lovers.


For Chicken and Marinade:

4 or 5 boneless, skinless chicken thighs, or two boneless breasts cut into 1 1/2″ pieces

¼ cup coconut milk or Balkan style yogurt

2 TBL soy sauce

1-2 TBL olive oil

2 tsp fish sauce

1-2 TBL Moghul, Kowloon or Tobago Habanero (hot) Curry

2 tsp turmeric

2 tsp brown sugar

3 cloves garlic, peeled and crushed

1-inch peeled fresh ginger, sliced and crushed

Salt to taste

For Peanut Sauce:

3 TBL creamy peanut butter

cold water

3 TBL soy sauce

1 TBL lemon juice

salt to taste

6-8 wood skewers



Mix the marinade ingredients together until combined.


Add chicken, stir to evenly coat then let rest in the fridge for at least 2 hours.


Prepare peanut sauce by combining all ingredients, adding cold water slowly until you get the preferred consistency. Refrigerate until needed.


Put wood skewers in water to soak. Remove chicken from fridge and out of the marinade to temper. Discard marinade.


When ready to assemble, skewer pieces of chicken.


Preheat BBQ (or oven at 400).


Grill chicken skewers over medium-high heat about 2-3 minutes per side until cooked. (or bake for 20 minutes if using breasts, and 30 minutes for thighs. Flipping once halfway through cooking).


Serve hot with peanut sauce.