Thai Satay Chicken With Spicy Peanut Sauce

thai-satay-chicken-1

Thai Satay Chicken.jpg

satay-chicken

Ingredients
1 kg skinless chicken breastmeat – cut into bite size
Wooden skwers  (soak in water)
1 cucuber – cut into cubes
2 big red onions – Sliced
Benefit Coco Premium Coconut Oil – during grilling

Marinade Ingredients
2 tbsp minced garlic
2 tbsp minced lemongrass (white parts)
3 tbsp Kicap Manis
2 tbsp Sugar
1 tbsp gula melaka
1/2 tsp salt
2 tbsp fish sauce
1/2 tbsp chili powder
11/2 tbsp fresh Masala powder (bought from Indian spice shop)
150 ml coconut cream
1 tsp turmeric powder
1 tsp coriander powder
1 tsp ground peppercorn
1 tbsp corn flour
2 tbsp ginger juice

Peanut Sauce
3 tbsp fish sauce
5 tbsp tamarind juice
5 tbsp creamy peanut butter
2 tbsp sugar
1 tbsp gula melaka
1 tbsp chilli powder
2 tbsp chilli oil
1 tbsp minced garlic
750 ml water (700 ml coconut cream + 50 ml water)
(Put all in a saucepan and bring to a boil over medium heat, taste accordingly)

Method
1) Season chicken with marinade ingredients overnight or 4-6 hours. Take out the chicken meat and insert the skewer through the meat. Grill over charcoal stove 4-6 minutes on both side (brush with Benefit Coco Premium Coconut oil) or it is cooked through.
2) Serve with peanut sauce and cucumber and onions on the side.

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