Chicken Satay
Ingredients
- For the skewers
- 4 Chicken breasts (each about 160 grams)
- 1 shallot
- 2 garlic cloves
- 1 small red chili pepper
- ¼ tsp ground Cumin
- ¼ tsp ground cilantro
- 2 Tbsps light soy sauce
- 4 Tbsps Coconut milk
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- For the peanut sauce
- 150 grams unsalted shelled Peanuts
- 200 milliliters Coconut milk
- 2 Tbsps Peanut butter
- 1 tsp Curry
- 1 whole lemon (zested and juiced)
- 1 pinch sugar
- 3 Tbsps Whipped cream
Preparation steps
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.
