Chicken Satay

cheriejones

Ingredients

  • 250 g chicken
  • 2 Tbsp vegetable Oil
  • 1 Tbsp Light Soy Sauce
  • 1/2 Tsp salt
  • 1 Tsp Ground Turmeric
  • 1/2 Tbsp Curry Power
  • 1/2 Tsp Cumin Seeds
  • 1/2 Tsp Coriander Seeds
  • 4 Tbsp Coconut Milk
  • 1.5 Tbsp Sugar
  • Peanut sauce
  • 200 ml Coconut Milk
  • 1.5 Tbsp Red Curry Paste
  • 1/4 Tsp Cumin Seeds
  • 1/4 Tsp Coriander seeds
  • 50-100 ml Chicken Stock or water
  • 1 Tbsp Tamarind paste
  • 2 Tbsp Palm Sugar
  • 2 Tbsp Crushed peanuts
  • Garnish with coriander & chilli

Directions

  • Soak satay sticks in cold water. Leave them aside.
  • Roast coriander and coming seeds gently, then crushed them to fine powder.
  • Cut chicken breasts into pieces (7.5 cm x 4 cm x 0.5 cm)
  • Marinate chicken by putting & mixing all marinade ingredients in the bowl with chicken. Cover with cling film and put int he fridge.
  • After 40 minutes, Thread chicken onto chicken satay sticks. Then grill them for a couple of minutes per side on the griddle pan. Grill until they are cooked. Or you can grill them in your grill oven for 4 minutes per side and keep flipping them around until they are cooked.
  • To make peanut sauce, pound peanuts. Leave them on the side.
  • With medium high heat, heat up half of coconut milk.
  • Add red curry paste and 1 Tsp of crush cumin seeds & coriander seeds. Move them around gently in the pan.
  • Add the rest of coconut milk, Palm sugar, salt and Tamarind paste.
  • Add crushed peanuts move them around.Then add a little stock or water.
  • Taste it and add more ingredients, if need to. Then turn of the heat.
  • Garnish with Coriander.