Chicken Satay

  • 400g free range chicken breast fillet
Marinade for chicken:
  • 2 cloves garlic, pounded finely
  • 1 tbsp light soy sauce
  • 1 tbsp sugar
  • 1 tbsp honey
  • 2 tbsp olive oil
  • Ground spice ingredients (combined)
  • 3 shallots
  • 1 clove garlic
  • 2 1/2 tbsp chilli paste
  • 1/4 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tbsp chopped galangal
  • 2 tbsp oil
  • Juice of 2 limes
  • 1 tbsp light soy sauce
  • Salt to taste
  • 1 tbsp soft brown sugar
  • 2 tbsp crunchy peanut butter
  • 125ml water
  • 2 tbsp UHT milk
  1. Cut chicken fillets into thin strips of 2.5cm slices.
  2. Mix all marinade ingredients in a bowl. Place chicken strips in the marinade and stir well so that the strips are well-coated. Place the strips in a plastic container, cover and refrigerate for several hours or preferably overnight.
  3. Thread the marinated strips of meat through satay skewers. Arrange the skewers on a heated and oiled grill or barbecue and grill until meat is evenly browned on both sides and cooked through. (if you have a microwave oven, you can grill on high, i.e. Grill (1) for eight to 10 minutes or until evenly browned and cooked through).
  4. For the satay sauce, heat oil in a wok and fry the ground ingredients until the oil rises to the top.
  5. Add seasoning and water. Bring to a boil, then simmer the mixture until the gravy turns thick. Add the milk and continue to cook for an extra five to six minutes. The sauce is ready for serving.


Post a Comment