Chicken satay in green sauce
Prep time
Cook time
Total time
Serves: 2
  • 200g chicken breasts flattened with a meat tenderizer and cut lengthwise
  • 1 tsp chilli powder
  • ½ tsp turmeric powder
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp meat masala powder
  • For grinding :
  • ¼ cup thick coconut milk
  • 2 lemon grass chopped ( only the bottom and inner part )
  • ½ cup chopped coriander leaves
  • ½ " ginger
  • ½ " galangal ( optional )
  • 1 clove of garlic
  • 3 table spoon of oil ( any non-flavoured oil. I've used coconut oil since we're adding coconut milk )
  1. Grind it to fine paste and mix it with the chicken. Massage the ingredients to the chicken and keep for marinating in the fridge in an air tight container for minimum 12 hrs.
  2. When it's time for grilling soak some bamboo skewers or for an authentic taste some midrib of the coconut tree frond ( eerkkil ).
  3. Prepare the satay for grilling.
  4. If you have charcoal fire grill it in open fire. Other ways of grilling is to grill in the oven or in a grill pan on the stove.
  5. Brush some butter to the cooked satay to make it taster. I've not added any extra oil or butter.
  6. Serve it with peanut sauce.
  7. My peanut sauce is very simple :
  8. Grind ¼ cup of roasted peanuts to the
  9. Thai chilli paste,
  10. adding a bit of water if needed.
Recipe by Seemology at