Name: Chicken satay with peanut sauce and arjad
Yield: 4 servings
Cuisine: Asian
Ingredients: 2.00 garlic cloves, crushed; 2.00 ml coriander ground; 2.00 ml curry powder; 1.00 ml cumin ground; 30.00 ml sunflower oil; 15.00 ml brown sugar; 15.00 ml fish sauce; 1.00 ml sambal oelek; 750.00 g chicken breast fillets sliced into strips; 15.00 ml sunflower oil; 1.00 onion finely chopped; 1.00 garlic cloves, crushed; 2.00 red chilli small, finely chopped; 2.00 ml curry powder; 1.00 ml cumin ground; 60.00 g peanuts roasted, ground; 60.00 g peanut butter chunky; 250.00 ml coconut milk; 30.00 ml brown sugar; 1.00 garlic cloves, crushed; 10.00 ml lemon juice; 10.00 ml fish sauce; 1.00 ml curry paste red; 60.00 g white sugar; 2.00 ml salt; 75.00 ml vinegar white; 0.00 cucumber deseeded, finely chopped; 1.00 red chilli finely chopped

Recipe Disclaimer

Tap for method

Ingredients (28)

SATAY

2.00	garlic — cloves, crushed
2.00 ml	coriander — ground
2.00 ml	curry powder
1.00 ml	cumin — ground
30.00 ml	sunflower oil
15.00 ml	brown sugar
15.00 ml	fish sauce
1.00 ml	sambal oelek
750.00 g	chicken breast fillets — sliced into strips

PEANUT SAUCE

15.00 ml	sunflower oil
1.00	onion — finely chopped
1.00	garlic — cloves, crushed
2.00	red chilli — small, finely chopped
2.00 ml	curry powder
1.00 ml	cumin — ground
60.00 g	peanuts — roasted, ground
60.00 g	peanut butter — chunky
250.00 ml	coconut milk
30.00 ml	brown sugar
1.00	garlic — cloves, crushed
10.00 ml	lemon juice
10.00 ml	fish sauce
1.00 ml	curry paste — red

ARJAD

60.00 g	white sugar
2.00 ml	salt
75.00 ml	vinegar — white
0.00	cucumber — deseeded, finely chopped
1.00	red chilli — finely chopped

Tap for ingredients

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.