Meat Box 3: Chicken satay skewers or curry, using chicken tenderloins
We love the creamy-nutty-salty combo of a good satay. Whether it's enjoyed on barbecue skewers or turned into a tasty curry we love both versions of this dish equally. This recipe is great with roasted almonds as well if you or someone else can't eat peanuts. It contains Ethical Farmers pasture raised chicken tenderloins and you could either make your own broth or use our chicken broth cubes.
Serves 6 - 8
1 kg pasture raised chicken tenderloins
1 tbs olive oil
250g chicken stock or broth
100g peanuts, toasted
1 tbs peanut butter
1 large brown onion
5cm piece ginger
5cm piece lemongrass
3 garlic cloves
1 lime juiced
1 ½ tsp ground coriander
1 ½ tsp ground turmeric
1 ½ tsp paprika
2 tsp sugar (prefer coconut, palm or brown)
3 tsp curry powder, not hot
1 ½ ground cumin
1 tsp chilli powder
- If possible, remove the chicken from the fridge 30 mins before cooking to bring to room temperature. If using the barbecue or coals to cook the chicken, light now. If using skewers, soak wooden skewers in water now.
- Mix the spice mix ingredients together in a bowl. Use half the spice mix to marinate the chicken and set the other half aside. Marinate the chicken for minimum of 30 minutes, or overnight if you think of it.
- Finely dice the onion, garlic, ginger and lemon grass and place in a hot pan with olive oil, cook for 2-3 minutes. Add the leftover spice mix to the pan and cook on medium heat for 5 minutes. Add the chicken stock and cook for another minute.
- Set pan aside to cool for a few minutes then transfer the contents to a blender along with ¾ of the peanuts, peanut butter and lime juice. Blend until it has the texture of a mostly smooth paste then add the remaining peanuts and blend for a couple seconds (you want to keep some of the texture). Put your sauce in a serving dish and set aside.
- If using skewers, thread your tenderloins onto skewers, otherwise you can also just cooking them as pieces. Cook on the BBQ or over coals for the best results or a pan if your cooking indoors. Make sure your cooking surface is really hot–you want a fast and high cook on these tenderloins, around 2-3 min each side.
- Remove from the heat and let them rest for a minute, serve with the satay sauce.
Convert to a Satay Curry
To turn this dish into a curry, instead of cooking the remaining spice mix in the pan, combine with the satay sauce. Next add 1 x 400ml can of coconut milk or cream along with 2 tbs soy sauce, 1 tbs fish sauce and 1 tbs honey. Season with salt and pepper add the chicken tenderloins pieces and cook through. Serve with rice, a squeeze of lime, some fresh coriander and yoghurt if you have.