Chicken Satay

Name: Chicken Satay
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 people
Ingredients: 4 chicken breasts; ½ cup coconut milk; 1 (1-inch / 2,5 cm) piece ginger; 2 tablespoons sugar; 2 teaspoons ground turmeric; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 hot chili pepper; 1 tablespoon soy sauce; bamboo skewers; ¾ cup coconut milk; 2 tablespoons sugar; 3 tablespoons peanut butter; 20 peanuts; 2 teaspoons ground turmeric; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 hot chili; 1 tablespoon cornstarch; 2 tablespoons soy sauce; 1 cucumber; 2 shallots; 4 tablespoons white vinegar; 5 tablespoons sugar; 1 teaspoon salt

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4 people
Course
Main Course
Cuisine
Asian, Indonesian, Malaysian, Singaporean

Chicken Satay

Heidi Matthews

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Chicken satay are traditional chicken skewers, originally from Indonesia and Malaysia and now famous in Brunei, Thailand, Singapore and the Philippines.

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Ingredients

Servings

For marinated chicken skewers

4 chicken breasts
½ cup coconut milk
1 (1-inch / 2,5 cm) piece ginger , sliced
2 tablespoons sugar
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 hot chili pepper , chopped (optional)
1 tablespoon soy sauce
bamboo skewers

For the satay sauce

¾ cup coconut milk
2 tablespoons sugar
3 tablespoons peanut butter
20 peanuts , unsalted (about)
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 hot chili , chopped (optional)
1 tablespoon cornstarch
2 tablespoons soy sauce

For cucumber salad

1 cucumber
2 shallots
4 tablespoons white vinegar
5 tablespoons sugar
1 teaspoon salt

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Instructions

Marinated chicken skewers

Cut the chicken into small cubes.
In a large bowl, combine all the marinade ingredients. Add the chicken breast and mix well to soak all the pieces in the marinade. Cover with plastic wrap and place in the fridge for 2 hours minimum.
Soak the bamboo skewers in a bowl of cold water for a minimum of 30 minutes before use. This trick helps to prevent them from darkening during cooking.
Prepare chicken skewers and cook on the barbecue for about 10 to 12 minutes, turning halfway through cooking.

Satay sauce

Dissolve the cornstarch in the cold coconut milk. Then add all other sauce ingredients (except the handful of peanuts) and bring to a boil over high heat. Then reduce heat to simmer for 15 minutes.
Toast peanuts in a dry skillet. Crush into small pieces and add to the sauce.
Serve this hot sauce as a side for the skewers.

Cucumber salad

In a small saucepan, combine the vinegar, sugar and salt and heat over medium heat, stirring until the sugar is completely dissolved (about 5 minutes).
Let cool, then refrigerate at least 1 hour.
Cut the cucumber into medium slices, mince the shallots. Just before serving, add the chilled sauce and mix well.