Food Around the World – Chicken Satay with Peanut Sauce

This first time I tasted this dish I was seated in a humble restaurant in the middle of a rice paddy in Bali. The scenery was stunning and the food was unforgettable. This recipe is easy to make and the combination of chicken, curry and peanuts is a winner. Enjoy.

I have updated this recipe after I made if for lunch last week. I have included the changes I made in this recipe.

750g chicken breasts cut into large cubes

2 cloves of garlic minced

½ t ground coriander

½ t curry paste

2T peanut oil

1T dark brown sugar

1T fish sauce
1T rice wine vinegar

½ t minced red chilli

Line a baking dish with tin foil. Thread the chicken onto skewers and place in the baking dish.Combine all the ingredients for the marinade and pour over the chicken. Close up the foil to cover the chicken. Marinade the chicken for at least 2 hours or overnight. Preheat the oven to 180C. Take the chicken out of the fridge and return to room temperature. Bake with the foil closed for 1 hour. Turn the oven up to 200C and open the foil. Cook with the foil open for 20 minutes to crisp up the chicken. Serve warm rather than hot.
Alternatively, soak wooden skewers in water and then thread on the chicken strips. Grill on a barbecue, griddle pan or in the oven until cooked, turning at regular intervals to ensure even cooking. Garnish with freshly chopped coriander and serve with peanut sauce.

    

Peanut Sauce

                        

1T peanut oil

1 spring onion finely chopped

1 small red chilli finely chopped

½ t ground cumin

½ t ground cinnamon

1t minced fresh ginger

100g peanut butter

1 cup coconut milk

2t freshly squeezed lime juice

2t fish sauce

Gently cook the onion in the oil. Add the spices and stir through. Add the remaining ingredients and heat gently. Take care not to overcook the sauce as it will split. More chilli can be added for extra heat.

This recipe serves 4 as a starter course or as a main course with basmati rice.