Chicken Satay

Ingredients

• 600g Chicken Thigh Fillets, cut into bite-sized pieces
• 2 tablespoons Vegetable Oil
• 1 tablespoon Soy Sauce
• 2 Garlic Cloves, minced
• 1 teaspoon Ground Coriander
• 1 teaspoon Ground Cumin
• ½ teaspoon Ground Turmeric
• ½ teaspoon Brown Sugar
• Juice of ½ Lime
• Wooden Skewers, soaked in water
• 120g Smooth Peanut Butter
• 200ml Coconut Milk
• 1 tablespoon Soy Sauce
• 1 tablespoon Sweet Chilli Sauce
• 1 teaspoon Red Curry Paste
• Juice of ½ Lime

Instructions

1. In a large bowl, combine the vegetable oil, soy sauce, garlic, coriander, cumin, turmeric, brown sugar and lime juice.
2. Add the chicken pieces and toss well to coat. Marinate for at least 30 minutes or up to 4 hours.
3. Thread the chicken onto the soaked skewers.
4. Heat a grill pan or barbecue over medium-high heat.
5. Cook the skewers for 10–12 minutes, turning regularly, until lightly charred and fully cooked.
6. Meanwhile, combine the peanut butter, coconut milk, soy sauce, sweet chilli sauce and red curry paste in a small saucepan.
7. Simmer gently for 4–5 minutes, stirring until smooth and creamy.
8. Stir in the lime juice and remove from the heat.
9. Arrange the chicken satay on a serving platter and serve with the warm peanut sauce.

instructions_source: editorial-classic