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Chicken satay

CHICKEN SATAY

A south East Asian dish of skewered chicken in a peanut butter based sauce
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Servings 3 People

Equipment

  • Knife
  • Chopping board
  • mixing bowls
  • skweres

Ingredients
  

Chicken marinade

  • 500 g Chicken thigh (boneless medium pieces) 
  • Salt 
  • 2-3 tbsp olive oil 
  • 2 tsp Crushed chilli 
  • 2 tsp lemon juice 
  • 2 tsp Crushed garlic  
  • 1 tsp brown sugar 
  • Marinate chicken with the above ingredients and sew it onto the skewers. Use 1 tbsp olive oil for marination and leave the rest for frying skewers. Leave aside for at least half an hour. Its better if you could leave it for any longer. 

Satay Sauce 

  • 2 tbsp peanut oil (use olive oil if not available) 
  • ½ cup chopped onions
  • 1 fresh red chilli (finely chopped) 
  • 1 fresh green chilli (finely chopped)
  • ½ cup fresh coriander  
  • 1 tsp lime juice 
  • ½ tsp crushed chilli flakes 
  • 1 tsp garlic mince 
  • 3 tbsp peanut butter
  • 1 tbsp sweet soy sauce (if not available use soy sauce and add ½ tsp brown sugar)
  • 1 tin (400g) coconut milk

Rice

  • 400 g Whole grain rice/white rice
  • 50 g quinoa (optional)

Instructions
 

  • Boil the rice with some salt and drain the water.
  • Add quinoa with the rice if using it. Set aside.

Chicken Skewers

  • In a grilling pan place the skewers and start cooking on a medium flame with a tbsp olive oil (enough to sauce chicken skewers)

Sauce

  • On the other side use a flat deep pan (preferable) to make the sauce.
  • Add oil and suate the onions and chillies (2-3 minutes).
  • All the ingredients for the sauce
  • Now put in crushed chilli flakes, garlic mince, coriander leaves and saute for few more minutes.
  • Now put in crushed chilli flakes, garlic mince, coriander leaves and saute for few more minutes.

chicken skewers

  • Meanwhile keep checking the skewers, turn them and cover cook for about 5-7 minutes. This process will help to retain the moisture in the chicken and keep it moist and tender.

chicken skewers

  • Mix the sauce well. Keep the heat controlled to avoid any over cooking or burning the ingredients.
  • Finally add coconut milk.
  • Start by adding half a tin and add more to get the consistency of a gravy. It will start to bubble.
  • cook for few minutes to blend in all the flavours. Keep the flame low at this point.

Chicken Skewers

  • Take off the lid and if any water is released let it dry. Make sure the chicken is tender and brown on both the sides.

Last step

  • Place the skewers in the sauce. Cover the pan with a lid and cook on medium low heat for about 3-4 minutes.
  • Shake it slightly to ensure the sauce is not sticking to the bottom because its preferable not to turn the skewers
  • Place the skewers in the prepared sauce
  • Adjust the consistency of the sauce according to your preference.
  • You can leave it to a gravy consistency or cook it a little longer if you would like to have a semi dry consistency.
  • Serve with boiled whole grain rice and quinoa!