Hawaiian Dinner: Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce

Satay

1 tsp ground coriander

1 tsp ground cumin

3 chicken breasts

2 Tbs light soy sauce

1 tsp salt

4 Tbs oil

1 Tbs curry powder

1 Tbs ground turmeric

8 Tbs coconut milk

3 Tbs sugar

With a sharp knife, cut the chicken breasts into fine slices (3in/7.5cm long x 1 ½ in/4 cm wide x ¼ in/5 mm thick).  Put the slices in a bowl and add all the remaining ingredients, including the ground coriander and cumin.  Mix thoroughly and stand overnight, or for 8 hours (you can prepare in the morning for the evening’s meal).

Preheat the grill/broiler (we would normally use a charcoal or gas BBQ grill).  Using 7-8 in/18-20cm wooden satay sticks, thread 2 pieces of the marinated meat on each stick – not straight through the meat, but rather as if you were gathering or smocking a piece of material.  Grill/broil the satays until the meat is cooked through – about 6-8 minutes- turning to make sure they are browned on both sides.  Serve with Peanut Sauce and Cucumber Pickle

Peanut Sauce

2 Tbs oil

3 garlic cloves, finely chopped

1 Tbs Massaman or Red curry paste

8 Tbs coconut milk

8fl oz/1 cup stock/broth/water

1 Tbs sugar

1 tsp salt

1 Tbs lemon juice

4 Tbs crushed roasted peanuts (or peanut butter)

4 Tbs dried breadcrumbs

In a frying pan/skillet, heat the oil until a light haze appears.  Add the chopped garlic and fry until golden brown.  Add the curry paste, mix well and cook together for a few seconds.  Add the coconut milk, mix in well and cook for a few seconds.  Add the stock, sugar, salt, and lemon juice, and stir to blend.  Cook for a minute or two, constantly stirring.  Add the ground peanuts and breadcrumbs, stir to blend thoroughly and pour the sauce into a bowl.

Verdict: Wow - super yummy. Chicken was very flavorful and tender.