When the client asks for something you have never made and you say yes presuming it’s easy, you are in for a challenge.
I presumed Satay Chicken would be easy but when I experimented with flavours both of the chicken marinade and the peanut dipping sauce, I struggled till I finally got a version I liked. And when the client liked it too, I thought it deserved a spot on the blog.
Chicken Satay & peanut dipping sauce an easy to serve and eat starter at any party. Recipe to be uploaded soon
500 gm boneless chicken pcs
100 ml packaged coconut milk
2 big onions
5 cloves garlic
3 stalks lemon grass
2 tbsp fish sauce/ 2 tsp soya sauce
2 tbsp brown sugar
3 tbsp red curry paste
Juice of 1 lime
- Rub the chicken with salt and haldi and leave for 30 mins
- Make a paste of all the ingredients mentione under marinade.
- Marinate the chicken for minimum 2 hrs or overnight.
- Preheat oven to 200 degress C.
- Line a tray with aluminium foil and spread the chicken out. Drizzle oil over them.
- Cook for 20-30 mins or until chicken is tender..
- Once cool, skewer 3 pcs on to one stick
- Heat oil in a pan, and pan fry on high flame to get some colour on the chicken post the oven.
- Just drizzle the marinade as u flash fry.
PEANUT DIPPING SAUCE
200 gm chunky peanut butter
2 tbsp red curry paste
50 ml coconut milk
50 ml water appx
2 tsp soya sauce
2 tsp apple cider vinegar
2 tbsp sugar
- Place coconut milk, red Thai curry paste and peanut butter in a pan.
- Heat and mix it well. Adjust consistency by adding water little by little.
- Add the soya sauce, apple cider vinegar, sugar and salt and keep on low flame for 5 mins.
- Serve warm with the satay.