This recipe is best with
Recipe Ingredient
- 400g free range chicken breast fillet
- Marinade for chicken:
- 2 cloves garlic, pounded finely
- 1 tbsp light soy sauce
- 1 tbsp sugar
- 1 tbsp honey
- 2 tbsp olive oil
- Sauce:
- Ground spice ingredients (combined)
- 3 shallots
- 1 clove garlic
- 2 1/2 tbsp chilli paste
- 1/4 tsp turmeric powder
- 1 tbsp coriander powder
- 1 tbsp chopped galangal
- 2 tbsp oil
- Seasoning:
- Juice of 2 limes
- 1 tbsp light soy sauce
- Salt to taste
- 1 tbsp soft brown sugar
- 2 tbsp crunchy peanut butter
- 125ml water
- 2 tbsp UHT milk
Instructions
- Cut chicken fillets into thin strips of 2.5cm slices.
- Mix all marinade ingredients in a bowl. Place chicken strips in the marinade and stir well so that the strips are well-coated. Place the strips in a plastic container, cover and refrigerate for several hours or preferably overnight.
- Thread the marinated strips of meat through satay skewers. Arrange the skewers on a heated and oiled grill or barbecue and grill until meat is evenly browned on both sides and cooked through. (if you have a microwave oven, you can grill on high, i.e. Grill (1) for eight to 10 minutes or until evenly browned and cooked through).
- For the satay sauce, heat oil in a wok and fry the ground ingredients until the oil rises to the top.
- Add seasoning and water. Bring to a boil, then simmer the mixture until the gravy turns thick. Add the milk and continue to cook for an extra five to six minutes. The sauce is ready for serving.
