Chicken Satay

AuthorGeo FoodsCategory

Ingredients

 · 250 g chicken
 · 1 teaspoon ginger
 · 1 teaspoon garlic
 · A pinch of turmeric
 · 1 teaspoon soy sauce
 · 1 teaspoon red chili paste
 · 1 teaspoon olive oil
 · 1 Lemon juice
 · For the peanut sauce:
 · 1 cup peanuts
 · 1 onion
 · 1 teaspoon ginger
 · 1 stalk lemon grass
 · 2 lime leaves
 · 2 teaspoon oil
 · 1 teaspoon red chilli paste
 · 2 teaspoon jaggery
 · 1 cup coconut milk
 · ½ cup tamarind
 · Salt and pepper to taste

Preparation

1

Marinate the chicken with all the ingredients. Thread them on to skewers and deep fry to cook evenly on all sides. For the peanut sauce: In a pot, sweat off the onions, ginger, lemon grass, lime leaves. Add in the crushed peanuts and the red chili paste. Mix in the jaggery/palm sugar. Then, add the coconut milk. Simmer and blend to form a paste. Season the sauce to taste. Serve the chicken satay with peanut sauce. You can freeze the uncooked chicken skewers for up two months.

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Ingredients

 · 250 g chicken
 · 1 teaspoon ginger
 · 1 teaspoon garlic
 · A pinch of turmeric
 · 1 teaspoon soy sauce
 · 1 teaspoon red chili paste
 · 1 teaspoon olive oil
 · 1 Lemon juice
 · For the peanut sauce:
 · 1 cup peanuts
 · 1 onion
 · 1 teaspoon ginger
 · 1 stalk lemon grass
 · 2 lime leaves
 · 2 teaspoon oil
 · 1 teaspoon red chilli paste
 · 2 teaspoon jaggery
 · 1 cup coconut milk
 · ½ cup tamarind
 · Salt and pepper to taste

Directions

1

Marinate the chicken with all the ingredients. Thread them on to skewers and deep fry to cook evenly on all sides. For the peanut sauce: In a pot, sweat off the onions, ginger, lemon grass, lime leaves. Add in the crushed peanuts and the red chili paste. Mix in the jaggery/palm sugar. Then, add the coconut milk. Simmer and blend to form a paste. Season the sauce to taste. Serve the chicken satay with peanut sauce. You can freeze the uncooked chicken skewers for up two months.

Chicken Satay

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