- For the skewers
- 4 Chicken breasts (each about 160 grams)
- 1 shallot
- 2 garlic
- 1 small red chile pepper
- ¼ teaspoon ground Cumin
- ¼ teaspoon ground cilantro
- 2 tablespoons light soy sauce
- 4 tablespoons Coconut milk
- 2 tablespoons vegetable oil
- freshly ground peppers
Cut the chicken fillets into about 2 cm (approximately 3/4 inch) wide strips. Peel the shallot and garlic and finely chop. Rinse the chile pepper, halve, remove the seeds, finely chop finely and mix with the remaining ingredients to create the marinade and let the strips of chicken marinate in it for several hours in the refrigerator.
Meanwhile, toast the peanuts in a frying pan, let cool and finely crush in a mortar. Combine the coconut milk with the peanut butter and the curry and bring to boil in a pot. Stir in the crushed peanuts, lemon rind and juice, season to taste with sugar and add enough cream until the sauce is creamy.
Remove the satay skewers, drain, thread onto 8 wooden skewers and grill for about 10 minutes, occasionally brushing with the marinade. Serve the skewers with peanut sauce.