All the Satay Flavour, None of the Fire

“I made this for my own kids first—big satay flavour, gentle spice.” — Nat

Tender free-range chicken thigh is marinated overnight with turmeric, coriander and cumin, then seared over a grill, and gently cooked in a silky peanut-coconut sauce. It’s rich, nutty and a little bit sweet from kecap manis, lifted with kaffir lime and a squeeze of fresh lime at the end. Think bold Indonesian curry—generous on sauce, perfect over rice, and friendly for spice-shy eaters.

This one’s a weeknight hero: warm, cosy, and on the table in minutes. Spoon it over jasmine rice, tuck into roti or naan, and let everyone go back for extra sauce (there’s plenty).

Cooked with ❤️ by Natalie