Chicken satay skewers








  • 500g Ingham’s fresh diced chicken breast
  • Bamboo skewers

Marinade for chicken:

  • 50ml Coconut milk
  • 1 tsp Turmeric powder
  • ½ tsp Cumin seeds, ground
  • 1 tsp Sugar
  • Salt and pepper

Satay sauce:

  • 300ml Coconut milk
  • 80g Red curry paste
  • 1 tsp Cumin seeds, ground
  • 1 tsp Turmeric powder
  • 4 tbsp Sugar
  • 2 tsp Salt
  • 1 tsp Tamarind paste
  • 150g Peanut butter
  • ½ cup Water


  • 2 Cucumber, peeled and sliced
  • ½ Red onion, peeled and sliced
  • 1 Red chilli, sliced
  • ¼b Coriander
  • ¼ cup Vinegar, white
  • ¼ cup Sugar
  • ¼ cup Water
  • 1 tsp Salt


  1. Combine all marinade ingredients in to a bowl, add Ingham’s fresh diced chicken breast, stir and cover with plastic wrap, refrigerate for half an hour.
  2. For the dressing, place vinegar, sugar, water and salt into a saucepan and bring to a boil until sugar is dissolved, remove from heat, set aside to cool.
  3. For the sauce, pour coconut milk and curry paste into a saucepan and bring to a boil over low heat.
  4. Add cumin, turmeric, sugar, salt and tamarind paste, bring to a simmer while stirring.
  5. Add peanut butter then stir, slowly add the water, gently stir until the oil is visible and the sauce separates.
  6. Thread marinated chicken onto skewers place on to a griddle plate or barbeque and grill until cooked.
  7. Place cucumber, onion and chilli into a bowl and add the cold dressing, garnish with coriander.
  8. Serve chicken skewers with the sauce and a side of refreshing cucumber salad.

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