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Chicken Satay recipe
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Chicken Satay recipe


This Chicken Satay recipe will make you want to eat chicken everyday

Chicken Satay 200 grams chicken breast

Coconut Milk 60 ml
Coriander root, chopped 2 tablespoon
Curry powder teaspoon
Turmeric (turmeric) powder teaspoon
Sugar 2 teaspoons
Fish sauce tablespoon
Vegetable oil 2 tablespoons soup
(2-4 portions)

Peanut sauce for Satay (Nam Jim Satay)
Vegetable oil 3 tablespoons of the soup
Red curry paste 2 tablespoon
Ground coriander teaspoon
Ground cumin teaspoon
2 cups coconut milk
Rabelaisian pistachios cup
Sugar 2 tablespoon
Tamarint juice (tamarind) or lime (lime) 2 tablespoons of the soup
Salt 1 teaspoon

Chicken Satay sauce and pistachios

Chicken Satay (Satay Kai)
1. Cut the chicken into thin strips ready to skewer.
2. Mix all the ingredients for the marinadas and mix it with the sliced chicken. Marinate the chicken for at least 3 hours or all night.
3. Skip every stripe marinated chicken in a bamboo straw, which would have soaked in water.
4. Roaster on the grill or in skillet until done, but to lose the moisture. Serve hot with cucumber salad. (Or Achat, see recipe on page 14)

Peanut sauce for Satay (Nam Jim Satay)
1. Put oil in small saucepan and warm. Add the curry paste when it is scalding oil and fry until fragrant, being careful not to burn the curry. (On medium heat)
2. After about a minute, add the dry spices and continue to cook for one to two minutes.
3. Add coconut milk and other materials from outside the tamarint juice and salt. Leave the ingredients to make the pot boil for several minutes or until the sauce starts to coagulates shortly.
4. Add juice depending tamarint and salt. The sauce should be slightly sweet taste with a suspicion and Disodium salt. The basic flavor of this sauce is a combination of curry and coconut.

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