This tangy, zesty, sweet peppermint and apple pickle with an unusual hit of native Australian Peppermint Gum is the perfect condiment for meats, cheese and
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
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).
In a separate bowl blend West African Satay spice mix with lemon juice, peanut butter, tomato paste, & sugar to form a smooth paste.
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.