Chicken satay with peanut sauce and arjad


Ingredients 31
Servings 4
Time

Ingredients

  • SATAY
  • 2
    cloves garlic, crushed
  • 2
    ml
    ground coriander
  • 2
    ml
    curry powder
  • 1
    ml
    ground cumin
  • 30
    ml
    sunflower oil
  • 15
    ml
    brown sugar
  • 15
    ml
    fish sauce
  • 1
    ml
    sambal oelek (or minced red chilli)
  • 750
    g
    chicken breast fillets, cut into thin strips
  • PEANUT SAUCE
  • 15
    ml
    sunflower oil
  • 1
    onion, finely chopped
  • 1
    clove garlic, crushed
  • 2
    small red chillies, finely chopped
  • 2
    ml
    curry powder
  • 1
    ml
    ground cumin
  • 60
    g
    ground roasted peanuts
  • 60
    g
    chunky peanut butter
  • 250
    ml
    coconut milk
  • 30
    ml
    brown sugar
  • 1
    clove garlic, crushed
  • 10
    ml
    lemon juice
  • 10
    ml
    fish sauce
  • 1
    ml
    red curry paste
  • ARJAD
  • 60
    g
    white sugar
  • 2
    ml
    salt
  • 75
    ml
    white vinegar
  • cucumber, seeded and finely chopped
  • 1
    red chilli, finely chopped
 

Method

 
SATAY: Combine garlic, coriander, curry powder, cumin, oil, brown sugar, fish sauce and sambal oelek in a bowl. Mix well. Pour over chicken strips and mix. Marinate chicken for at least 2 hours, in the refrigerator. Soak wooden skewers in water for half an hour. Thread chicken pieces (2 a skewer) onto skewers, leaving a good length of skewer for holding. PEANUT SAUCE: Heat oil in pan. Add onion and sauté until just soft but not browned. Add garlic, chillies, curry powder and cumin. Cook for 1 to 2 minutes. Add nuts, peanut butter and remaining ingredients. Stir until heated through. Important: don't overheat the sauce as it will separate. ARJAD: Heat sugar, salt and vinegar until sugar dissolves. Allow to cool completely. Once cool, add cucumber and chilli. Marinate for 1 to 2 hours. TO SERVE: Grill or braai satay for 2 minutes each side. Dip satay into arjad dipping sauce, then into peanut cause.
 

Read more on: poultry  |  grill
 

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