Nov 20

Chicken Satay with Peanut Dipping Sauce

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


INGREDIENTS
500 gm boneless chicken pcs
Turmeric
Salt
MARINADE
100 ml packaged coconut milk
2 big onions
5 cloves garlic
1″ ginger
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
Salt 

  1. Rub the chicken with salt and haldi and leave for 30 mins
  2. Make a paste of all the ingredients mentione under marinade. 
  3. Marinate the chicken for minimum 2 hrs or overnight.
  4. Preheat oven to 200 degress C. 
  5. Line a tray with aluminium foil and spread the chicken out. Drizzle oil over them.
  6. Cook for 20-30 mins or until chicken is tender..
  7. Once cool, skewer 3 pcs on to one stick
  8. Heat oil in a pan, and pan fry on high flame to get some colour on the chicken post the oven.
  9. 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
Salt

  1. Place coconut milk, red Thai curry paste and peanut butter in a pan.
  2. Heat and mix it well. Adjust consistency by adding water little by little.
  3. Add the soya sauce, apple cider vinegar, sugar and salt and keep on low flame for 5 mins.
  4. Serve warm with the satay.