Three Delicious Uses for Curry That You MUST Try This Spring

satay chicken and okra pickle

Winter may be shedding its ugly coat, but that doesn’t mean we  stop wanting interesting food full of flavour and spice. We may not feel like rich curries and rice as the temperatures  warm up but your curry spice blends don’t need to be put to the back of the pantry for 6 months.

Here are 3 fantastic easy recipes using your our West African Satay spice blend to help get you inspired this spring.

To see our original West African satay curry recipe on our website click here.

1. West African bbq  marinated chicken mini drumsticks


  • 1 Kg chicken drumettes or thigh cutlets  with bone


  • 1 Sachet West African Chicken Satay Spice
  • 6 tblsp peanut butter
  • 3 tblsp tomato paste
  • 2 tblsp oil
  • 3tsp cloves garlic crushed
  • 2tsp ginger grated
  • ½ tsp brown sugar
  • 1 cup natural yoghurt
  • 3 tblsp lemon juice (approx juice of 1/2 lemon)


  • In a separate bowl blend the West African Chicken Satay spice  with oil, lemon juice, peanut butter, tomato paste,  yoghurt, garlic, ginger & sugar to form a smooth creamy paste.
  • Add in the chicken pieces and  massage the marinade into the meat.
  • Leave  15-30min in the fridge to allow the flavours to develop.
  • Heat the bbq to medium high / oven  (180degree) and  place the chicken pieces  onto the grill or oven for  15-20 min. (test using a skewer to see if the juices run clear.)

Note: We used  our new fire pit bbq  for  a bit of fun – see image below.
The fire pit is just a clay  fired dish/pot   in which we created a small fire using  coal beads and  wood  and let the fire burn down to the just hot coals and then covered with a  grill and  let the chicken cook. It gave a slightly smoky flavour  which we love  and afterwood we  were able to sit around the fire and enjoy the warmth it created.

west African chicken satay on the fire pit

west African chicken satay on the fire pit


Serve the chicken with a green salad and roast potatoes

2. West African satay-style okra and tomato relish

One of my favourite vegetables is okra. It adds an interesting texture to dishes and pairs very well with peanuts. You only need to make a  couple of ingredient changes to  create this dish.


  • 500 g of fresh okra
  • 1 west African satay  marinade mix – the only change is to  replace the yoghurt with 2 freshly chopped tomatoes.
  • freshly chopped coriander leaves for garnish
  • 2 tablespoons  extra olive oil


  • In a saucepan heat the oil  and add the okra and lightly sauté for 5 mins.
  • Then add the  west African satay marinade, reduce the  heat to  medium and sauté for  a further 5 – 10 min till the okra is cooked.
West African Satay okra and tomato relish

West African Satay okra and tomato relish


3. West African satay dipping sauce

This  dipping sauce can be used hot for chicken bbq skewers or cold as a dip for celery, capsicum or carrot sticks.


  • Make the original marinade  – replacing  the yoghurt with 1 cup of water.
  • Heat a saucepan to moderate heat and add the marinade,  sauté for  15- 20 min stiring occasionally  until the  satay  mixture  thickens and the oil starts to bead on the surface, it will have a slight reddish tinge.
West African Satay dipping sauce

West African Satay dipping sauce


So there you have it : 3 great new ways to use the west African satay curry mix this spring and the best part is that you only need a change a couple of ingredients and you have several different meals to enjoy.