Chicken Satay with Tomato Chutney
Ingredients
- Ingredients
- 4 Chicken breasts (about 160 grams)
- 2 pressed through a garlic press garlic cloves
- ¼ tsp Cumin (ground)
- ¼ tsp cilantro (ground)
- 2 Tbsps light soy sauce
- 4 Tbsps Coconut milk
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- For the tomato chutney
- 4 Tomatoes
- 2 garlic cloves
- 2 shallots
- 2 tsps freshly grated ginger
- 1 chili pepper
- 2 Tbsps vegetable oil
- 4 Tbsps Ketchup
- 150 milliliters Chicken broth
- 2 Tbsps honey
- salt
- freshly ground peppers
- mint (cut into strips)
- 2 Tbsps vegetable oil
Preparation steps
For the chutney: Blanch, peel, quarter and core tomatoes. Cut tomatoes into cubes. Peel and finely chop garlic and onions. Slit chile lengthwise, remove seeds, rinse and finely chop.
Sauté onion, garlic, chile and ginger in hot oil. Add tomatoes and cook a few minutes more. Stir in ketchup and broth and simmer about 7 minutes. Season with honey, salt and pepper.
Cut chicken into thin strips, about 2 cm wide (approximately 3/4 inch wide).
Stir together all remaining ingredients to make a marinade. Mix in chicken and let marinate a few hours. Remove chicken from marinade, drain, and pat dry. Thread chicken onto wooden skewers in a wavy pattern. Cook skewers on a hot grill or fry in oil, about 8 minutes. Stir mint into warm chutney. Serve chicken satay with chutney and lime wedges.
