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Thursday, May 30, 2013

Chicken Satay with Peanut Sauce


Chicken Satay sounds like its origin is from Thailand or Malaysia but the fact is that its an Indonesian delicacy. Indonesian might have been influenced by the Indian Kebabs as the appearance looks like. I always wondered as to how my taste buds will react to the sauce...well now its one of my favorite dips. Along with our normal Indian spices we tend to get a slight sweetness which keeps the dish apart from our regular kebabs.

You will need:

For Satay

500 gms boneless chicken cubes

( In a blender make a smooth paste of)
1 medium onion chopped
1 tbsp ginger chopped
3 to 4 garlic pods
2 tbsp soya sauce
2 tsp red chili powder
1 tsp coriander powder
2 tsp brown sugar
1 tbsp lemon juice

Marinate the chicken pieces with the blended paste for about 30 min. After marination add salt. Insert the pieces into wooden skewers and grill in hot oven or on a grill pan.

For sauce:

200 ml coconut milk
3 tbsp peanut butter (I used chunky)
1 tbsp soya sauce
1/4 tsp black pepper
1 tsp lemon juice

Heat a non stick pan and add coconut milk and cook on low heat. Add peanut butter, soya sauce, salt and black pepper. Keep stirring and cook till sauce thickens. When it thicken add lemon juice and serve chilled.

1 comment:

  1. What can be used instead of brown sugar