West African Chicken Satay

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african peanut curries

West African Chicken Satay is inspired by the peanut curries of West Africa. Our satay uses an aromatic blend of spices and herbs to create a versatile curry sauce which can be used for all meats and works well when mixed with yoghurt to make a great satay dipping sauce with bbq meat.

Spices used in this recipe

main image via www.notquitenigella.com

Method

  1. Heat oil/ghee in a saucepan, add garlic, ginger & onion. Sauté 5 min. Add chicken, brown well on a high heat to caramelise flavour (5min).

  2. In a separate bowl blend West African Satay spice mix with lemon juice, peanut butter, tomato paste, & sugar to form a smooth paste.

  3. Add paste to chicken with the water & bring to the boil. Reduce heat and simmer 45 min. The sauce is ready when it thickens and the oil separates. Serve with naan or roti & coucous salad.

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