Coconut Satay Chicken bake

Malaysian cuisine is definitely not one I am familiar with being from Canada with a Lebanese background. My husband however, being from the South, waxes poetic about Laksa, and has taken me on missions around his hometown of Sydney to find that epic bowl of Spicy, tangy, noodley goodness that he craves. So when I saw this nice looking jar of Satay sauce I bought it blindly, not really knowing how I would use it. It’s a bit spicy, fishy and peanut-forward, so naturally, I was quite confused. However it really did well when diluted with coconut milk and cooked with skin-on chicken pieces.

Serves 3


700g Skin-on, bone-in chicken pieces (your choice of thighs, legs or Maryland cut )

1 1/2 cups coconut milk

1 tablespoon sea salt

1 tablespoon sugar

1/4 cut chopped cilantro

2 tablespoons coconut oil

1/2 cup satay sauce (Castle brand preferably)


Several hours beforehand season chicken with sea salt (also under the skin) Allow to rest in fridge for between 1-4 hours.

Heat coconut oil in heavy skillet and bring to medium heat. Add chicken pieces and brown. Don’t rush this step as you really want your chicken to be browned with crispy on all sides.

In small bowl combine satay sauce, sugar and coconut milk and whisk to combine. Add to the chicken pieces and bring to the boil. Reduce heat to Low and cover skillet with lid. Allow to cook for 40 minutes on low.

Serve with basmati rice and chopped cilantro.

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