Great for a summer barbeque. Malasian style chicken on bamboo skewers with satay sauce. 36
sliced into quarter inch (5 mm) strips
soy sauce, tamari
or more to taste
coconut, shredded (desiccated)
soy sauce, tamari
store bought commercial crunchy peanut butter
Cut chicken breasts into 2 to 3 inch by ¼ inch thick (5 cm x 5 mm) strips
In a small bowl mix together lemon juice, 1 teaspoon soy sauce, honey, tumeric and ½ teaspoon of sambal chilli (sambal olec)
Mix marinade with chicken – refrigerate for at least one hour Soak the bamboo skewers in water for 1 hour before using.
Thread one chicken piece onto each bamboo skewer BBQ or grill for a few minutes on each side - Important do not overcook or they will dry out and become tough.
Put milk & desiccated coconut in a small saucepan – stir and bring to the boil then turn off – allow to steep 5 – 10 minutes.
Strain milk from coconut through a sieve – press with the back of a spoon to make sure you extract as much of the milk from the coconut as you can.
Blend ginger, onion, garlic to a purée with a hand blender or pound to a paste with a mortar and pestle.
Over low heat gently fry the purée for 5 minutes in a small pan with a teaspoon or so of vegetable oil.
Add 1 teaspoon curry powder and 1 tablespoon soy sauce - stir for a few minutes.
Add peanut butter and 1 teaspoon sambal chilli paste – stir for a few minutes.
Add coconut milk and stir until peanut mixture is incorporated evenly.
Bring to a near boil stiring all the while then simmer stirring occasionally for 5 minutes.
adjust ingredients (curry powder or soy souce or chilli paste or peanut butter to taste).
The sauce with thicken considerably as it cools.
Turn off heat continue to stir occasionally to ensure sauce does not split.
Adjust curry powder, chilli paste and peanut butter amounts to suit your tastes.
Pass round on a platter with satay sauce as a starter for a barbeque or make a salad of iceberg lettuce, tomato, cucumber, green (spring) onions and sliced hard boiled egg - top with chicken and satay sauce.