Rice pudding is a traditional favorite english dessert, that many Australian families make as a winter desert staple. When i came across this rice kheer,
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.