Chicken Satay

Chicken satay are traditional chicken skewers, originally from Indonesia and Malaysia and now famous in Brunei, Thailand, Singapore and the Philippines.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

For the Marinated chicken skewers 1. Soak the skewers in water to help prevent burning during cooking 2. Dice the chicken breasts into equal sized chunks 3. In a large bowl, combine the marinade ingredients (ginger, honey, turmeric, cumin, ground coriander, chilli, soy sauce and lime). 4. Add the chicken breast and mix well to coat all the pieces in the marinade. Cover with plastic wrap and place in the fridge for 2 hours minimum. 5. Thread the chicken onto the skewers and cook under the grill (or on a BBQ) for about 10 to 12 minutes, until cooked through, turning halfway through cooking.

Step 2

For the Satay sauce 1. Dissolve the cornstarch in the cold coconut milk. Then add all other sauce ingredients (except the handful of peanuts) and bring to a boil over high heat. Then reduce heat to simmer for 15 minutes. 2. Toast peanuts and crush into small pieces and add to the sauce.

Step 3

For the Cucumber and Carrot salad 1. In a small saucepan, combine the vinegar, sugar and salt and heat over medium heat, stirring until the sugar is completely dissolved (about 5 minutes). 2. Allow to cool, then refrigerate at least 1 hour. 3. Thinly slice the cucumber and carrot or use a mandolin, grate the shallots. Just before serving, add the chilled sauce and mix well.

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