Chicken Satay with Peanut Sauce

Ingredients list for Chicken Satay with Peanut Sauce

• 400 grams Boneless Chicken Thighs cut into 1 inch pieces
• 3 inches Lemongrass
• 2-3 Broken dried red chilies soaked and drained
• 1-2 Fresh red chillies
• 1/2 inch Fresh turmeric peeled
• 15-18 Shallots
• 1 teaspoon Lemon juice
• 1 teaspoon Dark soy sauce
• to taste Salt
• 1 tablespoon Coconut sugar (palm sugar)
• 1 tablespoon Groundnut oil
• 1/4 medium Cucumber
• 1/2 medium Onion
• For Peanut sauce
• 1/2 cup Roasted peanuts
• 2 tablespoons Groundnut oil
• 1 medium Onion finely chopped
• 1/4 teaspoon Turmeric powder
• 1 tablespoon Coriander powder
• 1 teaspoon Cumin powder
• 1 tablespoon Ginger-garlic paste
• 1 teaspoon Red chilli powder
• to taste Salt
• 2 tablespoons Coconut sugar (palm sugar)
• 1 tablespoon Tamarind pulp
• 1 tablespoon Coconut milk

Method

1. Roughly chop lemongrass and put in a mixer jar. Add dried red chillies. Roughly chop fresh red chillies, fresh turmeric and shallots and add to the jar. Add lemon juice and grind to a fine paste.
2. Transfer the ground mixture into a bowl. Add dark soy sauce, chicken pieces and salt and mix well. Add 1 tbsp coconut sugar and mix well. Keep it in refrigerator for 6-8 hours.
3. To make peanut sauce, crush peanuts in a chopper.
4. Heat groundnut oil in a non-stick pan, add onion and sauté till translucent. Add turmeric powder, coriander powder and cumin powder and mix well. Add crushed peanuts and ginger-garlic paste and mix well. Add 2 cups water and mix well. Add red chilli powder and salt and mix well. Add 2 tbsps coconut sugar and mix well. Add tamarind pulp and coconut milk and mix well. Cook till the sauce thickens.
5. Add 1 tbsp groundnut oil to the marinated chicken and mix. Thread the marinated chicken pieces onto wooden skewers. Let the remaining marinade remain in the same bowl.
6. Place the skewers in an air fryer basket and cook at 200º C for 3-4 minutes, then reduce the temperature to 180º C and cook further for 7-8 minutes.
7. Add the remaining marinade to the peanut sauce and mix well.
8. Roughly slice cucumber and separate layers of onion.
9. Arrange cucumber slices and onion alternately onto 2-3 small satay sticks.
10. Transfer the peanut sauce into a serving plate, place roasted chicken satay over it, top with vegetable sticks and serve immediately.

Nutrition Info