Chicken satay
Monday, February 15, 2010
These make a great party snack or even a tasty supper when served with rice! Good quality chicken is a must, and don’t forget, the longer you marinate these the better they’ll taste! So if you have time to prepare these the day before, even better.
Tip: Add 1tbsp curry powder when adding the peanut butter and brown sugar to the pan for a spiced up version
{Serves 3 people when served with rice as a dinner}
Ingredients
For the marinade
- 3 chicken breasts
- 2 cloves garlic
- 2 tbsp fresh coriander
- 2 tbsp oil
For the satay sauce
- 200ml coconut milk
- 2 heaped tbsp peanut butter (I find smooth works better but if you prefer crunchy, go ahead)
- 2 tbsp brown sugar
- 1 tbsp oil
- Dash of pepper
Instructions
- Crush the garlic, roughly chop and coriander and mix with the oil in a large bowl/tray.
- Using a meat tenderiser, gently bash the chicken between cling film. This stops it moving about and ensures even tenderising! Then cut into small 2cm wide slices.
- Mix the chicken with the marinade, cover and place in the fridge for at least one hour, preferably overnight.
- Soak wooden skewers for 30 minutes in a bowl of water, this stops them burning. Then gently push the chicken onto the skewers. We used approximately 10 skewers, using about ⅔ of each skewer.
- Cook the chicken for around 12-15 minutes, turning halfway to ensure even cooking.
- To make the sauce: Put the oil in the pan and warm slightly over a medium heat before adding the peanut butter and brown sugar. Allow the sugar to dissolve and the peanut butter to become runnier before mixing in the coconut milk bit my bit. Bring to the boil then leave to simmer gently for 5 minutes.
-
http://thefishmongrel.blogspot.com/ Simon
