Chicken satay in peanut sauce
A dish of Indonesian-Malaysian cuisine, popular in South-East Asia. This grilled meat served on a stick has also won over Europeans who appreciate more distinct flavours.
Ingredients:
- 2 chicken breasts
- shallot
- garlic cloves
- 2 cm of fresh ginger
- chilli pepper
- a teaspoon of turmeric
- a teaspoon of coriander seeds
- a teaspoon of cumin
- a teaspoon of brown sugar
- 2 tablespoons of soya sauce
- a tablespoon of fish sauce
- half a lime juice
- 2 tablespoons of sesame oil
Sauce:
- 150 ml of coconut milk
- 2 heaped spoons of peanut butter
- a clove of garlic
- a teaspoon of brown sugar
- a tablespoon of soya sauce
- a tablespoon of lime juice
- ½ teaspoon of ground chilli pepper
Preparation:
- Chop the shallot and garlic, grate the ginger, chop the chilli pepper finely;
- Grind the coriander and cumin seeds in a mortar. Mix all the marinade ingredients well;
- Cut the chicken breasts into oblong thick strips and coat them in the marinade. Put it in the fridge for at least 2 hours;
- Put the marinated meat on long skewer sticks.
- Fry it in a barbecue pan for about 3 minutes on each side until lightly browned;
- Prepare the sauce: heat the coconut milk in a saucepan, add the peanut butter, pressed garlic and the rest of the spices. Cook on low heat, stirring frequently until the ingredients combine and the sauce thickens;
- Pour into a bowl and serve with the skewers.
