Chicken Satay
Ingredients
Marinade
120 ml Coconut milk
1 clove of garlic – minced
1tsp curry powder
1.5 tsp soft brown sugar
½ tsp salt
½ tsp pepper
350g chicken cubed or stripped
Sauce
250ml Coconut milk (rest of can from marinade)
1 tblsp curry powder
125g peanut butter
180 ml chicken stock
4 tblsp soft brown sugar
2 tblsp lime/lemon juice
1tsp soy sauce
Method
- Mix marinade ingredients and stir until sugar is dissolved.
- Toss chicken in marinade and chill for at least 2 hours
- For the sauce, bring the coconut milk, curry powder, peanut butter, chicken stock and the soft brown sugar to a gentle simmer in a saucepan, stir for about 5 minutes until it is smooth and thickened.
- Remove from heat and stir in the lemon/lime juice and soy sauce.
- BBQ, grill or bake the chicken strips and serve with the warm peanut sauce and rice or noodles