Originally served in Java, satay is a delicious dish of seasoned, skewered meat [in this case chicken, although beef and pork are also traditional]. It is also popular in Thailand and Malaysia, and is even the national dish of Indonesia! Easy and healthy, this chicken satay with peanut sauce is sure to please friends and family, and is an excellent, international addition to your barbeque rotation.
- Bamboo skewers for cooking [about 10] soaked in water for 30 minutes
- ¾ lb chicken breasts [skinned and boned], cut into cubes
- 1 ½ cup coconut milk, divided into 1 cup and ½ cup
- 1 tbsp garlic, chopped
- 1 ½ tbsp curry powder, divided into 1 tbsp and ½ tbsp
- 1 ½ tsp brown sugar [marinade], ¼ cup brown sugar [peanut sauce]
- ½ tsp salt
- ½ tsp pepper
- ½ cup peanut butter [creamy]
- ¾ cup vegetable stock
- 1 tsp soy sauce
- 2 tbsp lime juice [fresh is best!]
- Salt [to taste]
Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brow n sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
Preheat a grill to medium-high heat. Thread marinated chicken onto skewers, and then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce. [Makes 5 servings]