Satay Chicken Skewers
69
1 Portion
| 1 | Chicken thigh | 250 g |
| 2 | Bamboo skewers | 6 |
| 3 | Onion, finely diced | 1 |
| 4 | Peanut oil | 20 ml |
| 5 | Peanut butter, crunchy | 130 g |
| 6 | Curry powder | 1 tsp |
| 7 | Chicken Stock | 250 ml |
| 8 | Garlic, crushed | 1 clove |
| 9 | Sugar | 5 g |
| 10 | Dark soy sauce | 40 ml |
| 11 | Lemon juice | 30 ml |
| 12 | Coconut milk | 150 ml |
| 13 | Steamed rice | 160 g |
Soak bamboo skewers for 1 hour so that they do not burn when cooking. Cut the chicken thighs
evenly into 6 slices and thread each piece onto the end of a skewer.
Mix the soy sauce, lemon juice and garlic together and marinate the chicken skewers for 1-2
Hours. To make the sauce, gently sauté the onion in the peanut oil until it is lightly coloured.
Add the curry powder and fry 1 minute. Add the peanut butter, stir to combine, then add the
stock. Add sugar and coconut milk, bring to a gentle simmer. Do not boil as the sauce will split.
Season to taste. Simmer gently until correct consistency.
To serve, cook the skewers on a char grill, place on top of hot steamed rice, and top with satay sauce, 3 skewers per serve.