Servings : Serves 4-5
Satay is a world popular delicacy and the national dish of Indonesia. It’s essentially seasoned meat that is then skewered, grilled and served with a sauce. It is extremely popular in many Southeast Asian countries like Malaysia, the Phillipines, Thailand and Singapore. I find the easiest meat to work with when it comes to grilling is chicken, so here is my version of moist, succulent and delicious Chicken Satay served with a spicy peanut sauce.
Ingredients for Satay Chicken
- 500 gm skinless, boneless chicken breasts, cut into bit sized cubes
- 2 tbsp yoghurt or coconut milk
- 1 tbsp peanut butter, smooth
- 1 tsp freshly grated ginger
- 1 tsp garlic paste
- 2 tbsp chopped fresh coriander
- 1 tsp soy sauce
- 1/2 tsp salt
- juice of half a lime
- 1-2 tbsp red chilli paste
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1 tbsp veg oil
Ingredients for Peanut Sauce
- 1 medium red onion, roughly chopped
- 1 garlic clove, minced
- 1/2 tsp ginger, freshly grated
- 2 red chillies, chopped (or 1 tbsp red chilli paste)
- 1 tsp veg oil
- 1/4 cup smooth peanut butter
- 1/4 cup unsalted roasted peanuts, coarsely ground
- 1/2 cup coconut milk
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 tbsp soy sauce
- salt to taste
- 1/4 cup hot water (or as needed)
First, prepare the chicken.
Combine the yoghurt, peanut butter, ginger, garlic, chilli paste, salt, lime juice, soy sauce, oil, chopped coriander and powdered spices in a shallow mixing bowl, stir to combine. Add the chicken cubes and mix well. Cover and refrigerate for at least 2 hours or up to overnight.
If using wooden skewers, make sure to soak them for at least 20 minutes before using to prevent them from burning.
Thread the chicken cubes onto wooden skewers. Place a grill pan over medium heat and brush it with oil. Grill the chicken satays for 3 to 5 minutes per side or until nicesly seared and cooked through. You can also cook these over a BBQ grill.
For the peanut sauce, mix the onions, garlic, ginger and chilli and then blend into a paste. Heat the oil in a pan, then add the spice paste and saute for a couple of minutes over very low heat. Add the sugar, lime juice and soy sauce and stir them in. Then add the coconut milk and simmer for about 5 minutes while stirring constantly. Next, add the ground peanuts and peanut butter plus the hot water. Season with salt and stir to combine. Simmer until the sauce thickens slightly. Allow to cool, the sauce will continue to thicken as it cools. If it gets too thick, add a bit of hot water and stir.
Serve the chicken satay with peanut sauce, some fresh salad or cucumber and onion slices.
Look mouth watering
Look mouth watering
salaam sister,can crunchy
salaam sister,can crunchy peanut butter b used instead of smooth & omit the peanuts,if so then how much crunchy peanut butter should i use.
W/Salaam, yes you can use
W/Salaam, yes you can use crunchy peanut butter, just add a tablespoon or two over the amount required. 🙂
salaam sister,i don’t keep
salaam sister,i don’t keep chilly paste,any suggestion for alternative,if not i suppose i will have to buy.
W/Salaam, simply crush some
W/Salaam, simply crush some fresh red chillies with a touch of oil and a pinch of salt. You can also add a bit of garlic to it if you want. 🙂