Satay Kebabs with Peanuts
Ingredients
- For the skewers
- 400 grams Chicken breasts
- 1 Tbsp honey
- 2 Tbsps sesame oil
- 2 Tbsps warm water
- 2 Tbsps soy sauce
- ½ tsp Turmeric
- Curry powder
- Skewer
- Peanut oil (for cooking)
- For the rice
- 250 grams Basmati rice
- 1 l water
- 1 pinch salt
- 1 tsp butter
- For the sauce
- 1 shallot
- Curry powder
- 300 milliliters Coconut milk
- Chili powder
- 100 milliliters Whipped cream
- Broth
- Chili powder
- salt
- peppers
- 100 grams roasted Peanuts (unsalted)
Preparation steps
For the skewers: Cut the chicken into 2 cm (approximately 1/2 inch) wide strips and thread on skewers. Whisk together the honey, oil, warm water, soy sauce and turmeric. Season to taste with curry powder. Pour over the meat, cover and let marinate in a cool place for about 30 minutes.
For the rice: Bring the rice with water and salt to a boil in a saucepan and then simmer for about 8 minutes. Drain rice. Melt butter in same saucepan, add the rice, stir to coat and cook for 5 minutes.
In a large pan, heat a little oil and cook the skewers until golden brown. Remove the skewers, cover and keep warm.
For the sauce: Peel the shallot and finely dice. In the same pan, heat some oil, add shallot and dust with curry powder. Cook, stirring, until soft. Pour in coconut milk and cream. Bring to a boil and season with instant broth powder, chili powder, salt and pepper. Add skewers and heat through. Serve skewers over rice and sprinkled with peanuts.
