Remember a time before food blogs, when the very best recipes were handwritten on the backs of envelopes and shared?
When I asked my Mum if she would share her chicken satay recipe with you all, it arrived as this photo. I can picture the exact accordion file that it came from – a treasure trove of well-worn, favourite, hand-written recipes. skip to recipe
The recipe makes 30 small satays, so they’re perfect for offering as finger food as a function. We mostly just eat them as a tasty, nourishing mid-week meal.
mum's delicious chicken satays
Yield 30 satays
My mum has been making this recipe since I can remember. The satay sauce is so good I could eat it by the spoonful!
500g chicken thighs
for the marinade
1/2 tsp curry powder
2 tsp soy sauce
1 tsp honey
1/2 tsp chilli powder
1 tsp cumin
2 tbs oil
for the satay sauce
3 tsp oil
1 onion, finely diced
1 clove garlic, minced
125ml coconut milk
1/4 tsp sambal oelek
1/4 tsp palm sugar
1/2 cup peanut butter
1 1/2 tbs lemon juice
Combine the marinade ingredients in a medium bowl. Slice the chicken into thick strips. Add the chicken to the marinade. Cover and refrigerate for two hours.
Soak the skewers in cold water.
To make the satay sauce, gently fry the onion and garlic in oil over a low heat. Increase the heat to medium and add the remaining ingredients, stirring constantly until the mixture thickens. Remove from heat.
Thread the chicken pieces onto skewers and cook on an oiled barbeque, fry pan or hibachi grill (if you have one).
Serve the skewers over rice, drizzled with satay sauce. Enjoy!
I have a folder of saved recipes, much like my mum. That said – mine is a fraction of the size and the recipes are mostly typed. I doubt mine will ever be as well-organised as hers or as extensive!
do you have a folder of saved recipes?3