Chicken Satay

Ingredients list for Chicken Satay

• 400 grams Boneless chicken breast cut into 1 inch wide strips
• a few Satay sticks soaked in water for 2-3 hours
• 8-10 Garlic cloves
• 1 tablespoon Tamarind paste
• 2 tablespoons Lemon juice
• 2 tablespoons Soy sauce
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 1 tablespoon Lemon grass chopped
• 1 teaspoon brown sugar/jaggery
• to taste Salt
• 2 tablespoons Peanut butter
• for greasing Oil 2-3 tablespoons +
• 1 tablespoon Thai red curry paste
• 1 cup Coconut cream

Method

1. Grind garlic, tamarind paste, lemon juice, 1 tablespoon soy sauce, coriander powder, cumin powder, lemongrass, ½ teaspoon brown sugar and salt with sufficient water to a fine paste.
2. Place chicken strips in a bowl and add this paste and mix. Add 1 tablespoon peanut butter and mix well.
3. Cover with a cling film and keep in the refrigerator for 30-45 minutes to marinate.
4. To prepare peanut sauce, heat 1 tablespoon oil in a non-stick pan. Add red curry paste and sauté for 1minute. Add coconut cream, remaining peanut butter and mix well.
5. Add remaining brown sugar, remaining soy sauce and pinch of salt. Adjust consistency by adding a little water.
6. Thread the marinated chicken pieces on satay sticks.
7. Heat remaining oil in a non-stick grill pan. Place the satay sticks on the grill pan and cook on high heat for 2-3 minutes.
8. Rotate the satay sticks, cover and cook on low heat for 2-3 minutes.
9. Remove the lid, rotate the satay sticks again, brush chicken with oil, cover and cook for 2-3 minutes more.
10. Serve hot with peanut sauce.