Poultry with a European passport

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.


  • 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


  • 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


  1. Chop the shallot and garlic, grate the ginger, chop the chilli pepper finely;
  2. Grind the coriander and cumin seeds in a mortar. Mix all the marinade ingredients well;
  3. Cut the chicken breasts into oblong thick strips and coat them in the marinade. Put it in the fridge for at least 2 hours;
  4. Put the marinated meat on long skewer sticks.
  5. Fry it in a barbecue pan for about 3 minutes on each side until lightly browned;
  6. 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;
  7. Pour into a bowl and serve with the skewers.