Chicken Satay Kebabs
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These Chicken Satay Kebabs are quick and easy to make. Perfect for a busy night or a weekend BBQ.
Ingredients:
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1 kg chicken breast, cut into 2cm wide strips
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270ml coconut cream
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2 heaped teaspoons turmeric powder
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2 tablespoons dark muscovado sugar (or whichever sugar you have on hand)
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4 tablespoons fish sauce
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4 tablespoons finely chopped red shallots
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6 tablespoons roasted peanuts (unsalted)
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2 tablespoons coriander seeds, roasted
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2 teaspoons cumin seeds, roasted
Sauce:
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1 long red chilli, deseeded and chopped finely
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2 red shallots, very finely diced
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¼ cup white wine vinegar
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1 tablespoon white sugar, or natvia
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Pinch salt (optional)
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Bamboo kebab sticks- soaked well in water
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To serve: Cooked rice and salad or vegetables of your choice
Method:
- In a mortar and pestle, grind the roasted seeds, peanuts and shallots until it forms a smooth paste.
- Add the coconut cream, sugar, fish sauce, turmeric and mix well.
- Add the strips of chicken and mix well ensuring all pieces are well coated. Cover and pop in the fridge to marinade for a few hours.
- Make a dipping sauce by combining the chilli, shallots, white wine vinegar and sugar/natvia. Taste and adjust if necessary for a balanced salty, sour, sweet and hot sauce.
- Thread the chicken strips on to soaked bamboo sticks.
- Preheat a frypan or BBQ plate to medium-hot. Add a little olive oil and cook your skewers in batches until just browning in parts on the outside and the chicken has cooked through, around 3-4 minutes per side.
- Serve the skewers with the sauce and fresh salad along with a little steamed rice (optional).