Chicken Satay
Ingredients
- 600 gWhite chicken (in strips)
- 4 tbspPeanut butter
- 200 mlCoconut milk
- 2 tbspsoy sauce
- 1 pcCitrus aurantiifolia (Christm.) Swingle. (juiced)
- 1 tbspHoney
- 2 pcGarlic (finely minced)
- 1 pcThai chili (seeded and minced)
- 2 tbspPeanut oil
- 1 tbspGround curry
- 12 pcWooden skewers (soaked in water to prevent burning)
Method
Tender strips of poultry coated in a smooth peanut cream. The richness of the coconut balances the hit of chili and the sharp acidity of the lime.
- 1
Cut the chicken breasts into regular 2 cm wide strips. Thread them accordion-style onto the wooden skewers. This traditional presentation ensures even cooking.
- 2
In a bowl, mix the peanut butter, coconut milk, soy sauce, honey, minced garlic, curry powder, and lime juice. Whisk until the mixture is smooth and glossy.
- 3
Heat the peanut oil in a pan. When it starts to smoke slightly, sear the chicken skewers. They should be well browned on all sides.
- 4
Pour the sauce over the skewers. Let it reduce over medium heat, turning the skewers regularly until the sauce coats the meat and becomes syrupy. Add the chopped chili at the end.
Frequently asked questions
How do you get this dish right?
- Do not overcook the chicken; it should remain springy under finger pressure.
- If the sauce becomes too thick, loosen it with a splash of hot water.
How long does this dish keep?
Keeps for 48 hours in the fridge in an airtight container. Reheat gently in a pan.
