Chicken Satay

Chicken Satay

Ingredients

400g free range chicken breast fillet

Marinade for chicken:

2 cloves garlic, pounded finely

1 tbsp light soy sauce

1 tbsp sugar

1 tbsp honey

2 tbsp olive oil

Sauce:

Ground spice ingredients (combined)

3 shallots

1 clove garlic

2 1/2 tbsp chilli paste

1/4 tsp turmeric powder

1 tbsp coriander powder

1 tbsp chopped galangal

2 tbsp oil

Seasoning:

Juice of 2 limes

1 tbsp light soy sauce

Salt to taste

1 tbsp soft brown sugar

2 tbsp crunchy peanut butter

125ml water

2 tbsp UHT milk
Method
Cut chicken fillets into thin strips of 2.5cm slices.

Mix all marinade ingredients in a bowl. Place chicken strips in the marinade and stir well so that the strips are well-coated. Place the strips in a plastic container, cover and refrigerate for several hours or preferably overnight.

Thread the marinated strips of meat through satay skewers. Arrange the skewers on a heated and oiled grill or barbecue and grill until meat is evenly browned on both sides and cooked through. (if you have a microwave oven, you can grill on high, i.e. Grill (1) for eight to 10 minutes or until evenly browned and cooked through).

For the satay sauce, heat oil in a wok and fry the ground ingredients until the oil rises to the top.

Add seasoning and water. Bring to a boil, then simmer the mixture until the gravy turns thick. Add the milk and continue to cook for an extra five to six minutes. The sauce is ready for serving