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light-meals

Chicken Satay Skewers

Served with fragrant peanut satay sauce for dipping!

30 4
Chicken Satay Skewers | DonalSkehan.com, Served with fragrant peanut satay sauce for dipping!

light-meals

Chicken Satay Skewers

Served with fragrant peanut satay sauce for dipping!

Friday, February 13, 2015

For the marinade:

4 free range chicken breasts

2 tsp coriander seeds

1 tsp of cumin seeds

1 tsp of ground turmeric

2 garlic cloves

1 thumb sized piece of ginger, finely minced

1 tbsp of sugar

2 tbsp of sunflower oil

For the satay sauce:

200ml coconut milk

1 garlic clove, finely chopped

1 red chilli finely chopped

1 thumb-sized piece of ginger, finely grated

1 tbsp sunflower oil

2 tbsp of soya sauce

2 tbsp of crunchy peanut butter

Juice of 1 lime

A handful of toasted sesame seeds

 

Pestle and mortar

Skewers (soaked)

Saucepan

Griddle pan

Medium mixing bowl

 

30 mins
Serves 4

These chicken skewers are great as an appetiser to any meal or even just for portable party snacking! Served along side a fresh leafy green salad, they make for a perfect healthy and tasty lunch!

Soak your skewers if wooden in water for 15 minutes. In a pestle and mortar, bash together the coriander seeds, cumin seeds, sugar, ginger and garlic, then stir through the turmeric and sunflower oil.
Cut the chicken breasts into long strips length-ways, toss together with spice mixture and thread onto the skewers. Set aside to marinade for at least one hour.
Pound the ginger, garlic and chilli in a pestle and mortar until it forms a paste.
In a small saucepan, heat one tablespoon of sunflower oil, fry the paste for 30–40 seconds. Add soy sauce, peanut butter, coconut milk and bring to the boil. Reduce the heat and allow to simmer, stirring until the sauce thickens. Squeeze in the lime juice and remove from the heat and set aside.
Heat a griddle pan, brush the chicken skewers with oil and then fry them for 2–3 minutes each side. Remove from the heat and place on plates. Drizzle over the satay sauce and top with a sprinkling of toasted sesame seeds.

TOP TIP

Great cooked over the hot smokey coals of a BBQ.
30 mins
Serves 4

Ingredients

For the marinade:

4 free range chicken breasts

2 tsp coriander seeds

1 tsp of cumin seeds

1 tsp of ground turmeric

2 garlic cloves

1 thumb sized piece of ginger, finely minced

1 tbsp of sugar

2 tbsp of sunflower oil

For the satay sauce:

200ml coconut milk

1 garlic clove, finely chopped

1 red chilli finely chopped

1 thumb-sized piece of ginger, finely grated

1 tbsp sunflower oil

2 tbsp of soya sauce

2 tbsp of crunchy peanut butter

Juice of 1 lime

A handful of toasted sesame seeds

 

You'll Need

Pestle and mortar

Skewers (soaked)

Saucepan

Griddle pan

Medium mixing bowl

 

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  • Ocha~Lady

    For the cumin seeds and coriander seeds, is it okay to use cumin and coriander powder instead?

  • Teres

    Hi. Could you offer any tips to stop the peanut sauce from splitting. The first time it split when I was simmering it. Then it split the second time when I was gently reheating it. Tasted lovely but looked awful! Thanks for your help!!

    • Hmm not sure. A lower heat maybe? I should come back together if you give it a good whisk though. :)

      • Teres

        Cheers!! I’ll try again. Thanks for the reply.