Homestyle Chicken Satay Recipe

Chicken satay is so easy to prepare we can serve this as a starter or with fried rice or noodles. I like the flavor and taste of peanuts in this recipe.

Chicken satay recipe on Youtube 

Ingredients:
250 Grams Boneless Chicken or Chicken Breast
2 Tbsp Peanut Butter
5 Shallots / Sambar Onions
3 Tbsp Roasted and Coarse Ground Peanuts
3 Tbsp Coconut Milk Powder
1 Tbsp Ginger and Garlic Paste
1/2 Tsp Turmeric
1 + 1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1 1/2 Tbsp Soya Sauce
3 Inch Pieces Lemongrass Fresh or Dried
2 Tbsp Sesame Oil
1 Tbsp Sunflower Oil
Salt as per taste
Bamboo skewers
Garnish: Crushed peanuts, finely chopped spring onions, lime wedges...

Prep:

Wash the chicken breast and pat dry. Using a sharp knife chop the chicken breast into long strips and reserve in a colander.

Using a scissor try to chop the lemongrass into tiny pieces and reserve.

Heat a wok on medium flame, add peanuts and constantly keep stirring to dry roast the peanuts. Once the peanuts splutter and turn golden spread it on a plate allow to cool completely. Once the peanuts have cooled down gently rub and remove the burnt skin and reserve the peanuts.

In a mixerjar add the roasted peanuts, pulse twice and form a coarse powder.

Pre and prepare ginger and garlic paste ahead of time. I use equal amount of peeled, washed and chopped ginger and garlic to prepare a paste.

Method:

In a mixerjar add chopped lemongrass, shallots, chilly powder, turmeric powder, coriander powder, soya sauce, peanut butter, 1 1/2 tbsp coarse ground peanuts, 1 1/2 tbsp coconut milk powder grind all the ingredients to form a smooth paste.

Add the chicken to a mixing bowl. Add half the amount of ground masala to the chicken mix well cover and marinate for 20 minutes on kitchen counter.

Once the chicken has marinated well, add salt and mix well. Heat a pan on low flame, add sesame oil and sunflower oil.

While the pan is heating on low flame take bamboo skewers start to thread the chicken in the skewers and reserve.

Once the pan reaches temp gently place the skewers in the pan and add 3 tbsp warm water cover and cook the chicken for 2 to 3 minutes on each side.

Heat a wok on medium flame add the leftover ground marination to the wok, we can dilute the sauce by adding warm water. Add  1 1/2 Tbsp remaining crushed peanuts, 1 1/2 Tbsp remaining coconut milk powder and 1 tsp chilly powder. Check for salt and add if needed. Allow the sauce to boil and reduce for 5 minutes on low flame. Remove the sauce from flame and serve it in a bowl warm.

Keep flipping and roasting the chicken till the chicken has cooked all the way through and the edges turn golden. Once cooked place the chicken skewers in a slanting position for the excess oil to drain and serve it in a platter with sauce. Garnish the skewers with crushed peanuts and finely chopped spring onion and lime wedges and serve hot...Enjoy!