Chicken Satay

CHICKEN SATAY

Portions : 4 - Preparation : 10 minutes - Marinade : 2 hours - Cooking time : about 10 minutes

Ingredients

Skewers (Chicken Satay)

• 3 chicken breasts, cut into strips
• 15 ml (1 tbsp.) fresh ginger, chopped
• 1 garlic clove, chopped
• 5 ml (1 tsp.) cumin seeds, ground
• 5 ml (1 tsp.) coriander seeds, ground
• 5 ml (1 tsp.) turmeric powder
• 15 ml (1 tbsp) sugar
• 90 ml (6 tbsp) coconut milk
• Salt and pepper to taste

Peanut sauce

• 250 ml (1 cup) coconut milk
• 15 ml (1 tbsp) red curry paste
• 90 ml (6 tbsp) crunchy peanut butter
• 4 dates, chopped or replace with honey
• 15 ml (1 tbsp) fish sauce
• 15 ml (1 tbsp) Sambal Oelek hot sauce
• 15 ml (1 tbsp.) rice or white vinegar
• 1 lime, zest and juice
• Salt and pepper to taste

Preparation

1. For the chicken skewers, in a bowl, combine the ginger, garlic, cumin, coriander, turmeric, sugar, coconut milk and a little salt and pepper.
2. Add the chicken strips and marinate in the fridge for at least 2 hours.
3. Preheat barbecue to maximum.
4. Thread chicken strips onto skewers.
5. Place the skewers on the grill and cook for 2-3 minutes on each side, until the meat is well grilled and cooked.
6. Meanwhile, for the sauce, add the coconut milk, red curry paste, peanut butter, dates or honey, fish sauce, Sambal Oelek, vinegar, lime juice and zest to a saucepan and bring to the boil for 5 minutes. Check seasoning.
7. Serve brochettes with prepared sauce.