Chicken Satay With Coconut Sauce recipe

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09/28/2011

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Try this Chicken Satay recipe with a creamy coconut sauce to complement.

Ingredients

500g chicken breast fillets

Satay marinade :
1 tbsp vegetable oil
1/4 - 1/2 tsp chilli powder
1 tsp ground coriander
1 tsp ground cumin
2 cloves garlic, crushed
1 tbsp dark soy sauce
2 tbsp lime juice
1 tbsp Canderel granules

Coconut sauce:
200ml reduced fat coconut milk
2 tsp red or yellow curry paste
2 tsp fish sauce
4 tsp Canderel granules
pinch turmeric
2 tsp cornflour, blended with a little water

Garnish :
Lime wedges

Directions

Cut the chicken into 3cm cubes. Mix all the ingredients for the marinade in a bowl, add the chicken and mix the marinade into the meat.

Cover and chill for at least 2 hours and up to 24 hours. To make the Coconut sauce, put all the ingredients into a small pan and bring to simmer stirring for about 5 minutes to reduce a little.

Add the blended cornflour and continue to simmer for until thickened. Before cooking the chicken, soak some short wooden skewers for 30 minutes. Thread the chicken onto the skewers.

Place them on a prepared barbecue or under a hot grill and cook for 8-9 minutes, turning until browned, brushing with any left over marinade during cooking.

Serve the satay skewers with the re-heated Coconut sauce and some boiled Jasmine or Thai rice.

Servings

Serves 4

Recipe provided by Canderel.

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