Thai Chicken Satay

Name: Thai Chicken Satay
Total time: 2700 s
Yield: 2-3 Servings
Cuisine: Pakistani
Ingredients: 2-3 skinless, boneless chicken breast or thighs (halves and cubes); 2 tbsp creamy peanut butter; 2 tbsp soy sauce; 1 tsp ground cumin seeds; 1 tbsp brown sugar; 2 tbsp curry powder; 1 tsp ground turmeric; 1 tbsp grated fresh ginger; 1 tsp Sriracha sauce (optional); 1 tsp ground white pepper; 1 cup coconut milk; 2-3 tbsp juice from fresh pineapple (optional – to make chicken tender); Ajard relish sauce; 3-4 tbsp sugar; 4 tbsp white vinegar; 1/2 cup finely sliced cucumber; 1 red chilli; 1 small shallot, thin sliced; Pinch salt; Can be served with some toast; Satay sauce; 1 cup coconut milk; The left over sauce from the chicken satay; 1-2 tbsp palm sugar; 1-2 tsp salt; 1 tbsp curry powder

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Ingredients

45 mins

2-3 Servings

2-3skinless, boneless chicken breast or thighs (halves and cubes)
2 tbspcreamy peanut butter
2 tbspsoy sauce
1 tspground cumin seeds
1 tbspbrown sugar
2 tbspcurry powder
1 tspground turmeric
1 tbspgrated fresh ginger
1 tspSriracha sauce (optional)
1 tspground white pepper
1 cupcoconut milk
2-3 tbspjuice from fresh pineapple (optional – to make chicken tender)
Ajard relish sauce
3-4 tbspsugar
4 tbspwhite vinegar
1/2 cupfinely sliced cucumber
1red chilli
1small shallot, thin sliced
Pinchsalt
Canbe served with some toast
Satay sauce
1 cupcoconut milk
The left over sauce from the chicken satay
1-2 tbsppalm sugar
1-2 tspsalt
1 tbspcurry powder

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Steps

45 mins

1

In a mixing bowl, combine peanut butter, soy sauce, brown sugar, curry powder, turmeric, grated ginger, ground white pepper and coconut milk. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
2

Preheat a grill to high heat
Weave the chicken onto skewers, then grill for 5-8 minutes per side. Check an turn over use a cooking brush to brush the left over sauce on chicken on the second turn.
3

Making Satay sauce : Put all the satay sauce ingredients into a small saucepan and add all the left over sauce from chicken satay. On medium heat and stir until the sauce nice and thick. Taste the sauce, it should be sweet and salty and creamy.
4

Making Ajard sauce : Put sugar and vinegar into a small saucepan on medium heat. Stir until everything melted, added a pinch of salt and chilli. Stir well and turn the heat off. Pour the sauce into bowl and add cucumber shallots.