The asian touch….. the Chicken Satay with Peanut Sauce….!

24 Sep

This recipe is for Zaza, a friend of us also living and enjoying London lifestyle! Have a look at her blog!

I made that recipe for a karaoke party at her home in July and still did not take the time to give it to her….

As it’s not the first time I forget to forward that recipe, I think it’s time to do it through that blog.

I got that recipe from my sister who used to live in Singapore and came back with lots of delicious ideas!

Before starting…. be careful, I became addicted to that chicken satay especially its sauce!

For 16 skewers (the wooden ones, about 15cm)

Chicken marinade

  • 16 tbsp of sunflower oil
  • 2 tbsp of soy sauce
  • 4 tbsp of oyster sauce
  • 1/4 tsp of turmeric
  • 4 chicken breasts

Cut the chicken lengthwise into 4 to 6 depending on the weight.

In a bowl, mix all the ingredients and let the chicken marinate in it at room temperature for at least 20 minutes.

While that time, start to prepare the peanut sauce:

Peanut Sauce

  • 180 ml of coconut milk
  • 2 tsp of red curry paste
  • 1/4 tsp of turmeric
  • 1/2 tsp of caster sugar
  • 2 tbsp of peanut butter
  • salt

In a pan bring to a simmer the coconut milk, add the curry paste and mix it well.

Then add the turmeric, sugar & peanut butter.  Keep on whisking and season to your taste.

Keep it in a hot place and quickly bring it to a boil before serving to keep a nice creamy texture.

For the chicken

One by one, put the chicken pieces in a slight S shape on the skewers.

I first heat oil in a frying pan and give the chicken a nice coloration on both sides for 2 minutes then I put them in a dish and finish cooking them in the oven (170-180°).

This way, the chicken does not get dry and if you make a lot of them, you can prepare them in advance and finish them all together.

Present them nicely on a plate with a small cup of peanut sauce in the center.



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