Even most of the people believe the chicken satay is a thai dish,they are wrong because in fact it’s a dish coming from Indonesia. But now it’s a very popular dish in all southeast asia and even all over the world.
Ingredients:
6 chicken breats
200 ml coconut milk
1 teaspoon minced garlic
1 teaspoon ginger
2 teaspoons turmeric
2 teaspoons ground cumin
1 teaspoon cinnamon
2 teaspoons brown sugar
Peanut sauce:
150 ml coconut milk
2 tablespoons soy sauce
Juice of 1 lime
15 g red curry paste
50 g brown sugar
1 tablespoon fish sauce
1 teaspoon minced garlic
80 g peanuts finely chopped or crushed (not salty)
Method:
Soak the skewers in water and prepare the peanut sauce.
In a bowl, combine the soy sauce, fish sauce, minced garlic, lime juice, brown sugar and red curry paste.
Gradually stir in the coconut milk.
Heat a saucepan over medium low heat. Transfer the sauce into the saucepan. Cook until it starts boiling and set aside.
Cut the chicken into thin strips.
In a bowl combine the turmeric, cumin, ginger, garlic, cinnamon and brown sugar.
Stir in the coconut milk. Add the chicken strips. Cover with film and place in the fridge for at least 4 hours (overnight is even better)
Preheat the oven to 450 F
Grill for about 5 minutes per side until meat is cooked through.
Before serving heat the peanut sauce.
