Chicken Satay With Peanut Sauce Recipe

Chicken Satay With Peanut Sauce Recipe


Total Time:

2 hours 20 minutes(Cooking)

Servings:

6

Ingredients

500gboneless chicken, bite-size pieces
MARINADE:
2 tspred chili powder
2.5 tspbrown sugar
2fresh red chiles, seeded and thinly sliced
2.5 tspoil
4 tbspthick coconut milk
1.5 tspsoy sauce
1.5 tspginger, grated
1.5 tbsplemon juice
2.5 tspcornflour
1.5 tspcoriander powder
SAUCE:
1/4 cuproasted salted peanuts
1onion, chopped
1/2 tspsalt
1/2 tspchili powder
1 tbspoil
1/2-1 tspsugar
1 tspcoriander powder
2 tspgarlic, grated/crushed
1 tbspbutter
1.5 tsplemon juice
1 tspsoy sauce
1 cupmedium thick-thick coconut milk
6bamboo skewers, soaked in water

Preparation

Chicken Preparation:

  1. Mix all the ingredients listed under marination well, in a bowl.
  2. Add cleaned chicken pieces to the marinade, mix very well. Leave aside for 2 hours in the fridge.
  3. Thread marinated chicken pieces onto oiled wooden skewers. Do not leave any space between each piece while threading them. Leave behind the marinade.
  4. Cook in preheated grill at 230 C, for 10-11 minutes, turning them once in between and basting them with the remaining marinade.
  5. Alternately, heat a non stick flat tawa, grease it lightly with a few drops of oil and place skewered chicken, a few at a time. Cook on high heat, turning them frequently. Cook until the chicken is done.

Peanut sauce preparation:

  1. Grind peanuts with salt to a rough powder.
  2. Heat 1 tbsp butter in a heavy bottomed sauce pan.
  3. Add crushed garlic. saute till it starts to change colour.
  4. Add onion and cook till soft. reduce heat.
  5. Add chilli, corander and cumin powder. Cook for 1-2 minutes.
  6. Add half cup coconut milk. Boil, stirring.
  7. Cook on low heat for 3 minutes, stirring continously.
  8. Add crushed peanuts, ½ tsp sugar, 1.5 tsp lemon juice, 1 tsp soya sauce and remaining coconut milk. Boil. simmer gently for 5 minutes, stirring occasionally to prevent it from sticking to the pan.
  9. Serve sauce with satay.

 

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