Chicken satay

Recipe from: 2/5/2004 12:00:00 AM

Ingredients 25
Servings 4
Time

Ingredients

  • 3
    chicken breast fillets
  • 0.50
    lemon, the juice (or use a whole lime)
  • 1
    garlic clove
  • salt
  • 1
    x 2,5 cm piece fresh ginger, grated
  • 1
    spring onion, finely chopped
  • 10
    ml
    coriander seeds
  • 3
    ml
    chilli powder
  • 3
    ml
    soft brown sugar
  • 30
    ml
    soy sauce
  • oil for basting
  • fresh coriander
  • lemon wedges
  • SATAY SAUCE
  • oil
  • 2
    garlic cloves, crushed
  • 1
    onion, chopped
  • 200
    ml
    coconut milk
  • 5
    ml
    red curry paste (or more to taste)
  • 10
    ml
    soft brown sugar
  • 25
    ml
    peanut butter
  • 15
    ml
    soy sauce (or more to taste)
  • 15
    ml
    lemon juice
  • salt and pepper
  • 60
    ml
    chopped peanuts
 

Method

 
Place the chicken breasts between two sheets of clingfilm and flatten slightly with the back of your hand.
Slice the breasts into long strips and place them in a flat dish.
Sprinkle with the lemon or lime juice.
Crush the garlic, spring onion, spices, sugar and soy sauce.
Mash to form a paste and rub the mixture into the chicken.
Cover with clingfilm and marinate for at least two hours or overnight if possible.
SATAY SAUCE
Heat the oil in a pan and stir-fry the garlic and onion until soft.
Add 200 ml of the coconut milk, the curry paste, sugar and peanut butter.
Bring to the boil and simmer for five to 10 minutes, stirring occasionally.
Remove from the heat and cool for 10 minutes.
Season with soy sauce, lemon juice, salt and pepper.
Add chopped peanuts.
Thread the chicken pieces onto kebab skewers in a zigzag.
Brush with a little oil and grill in a hot griddle pan until done.
Garnish with fresh coriander and serve with the satay sauce and lemon or lime wedges.
 

Read more on: poultry  |  grill
 

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