Chicken Satay

Serves: to serve 4 - 6

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Ready In: 25 mins

FOR THE SATAY & PASTE

4 - chicken breasts

1 teaspoon - coriander powder

2 stalks - lemon grass

6 - shallots

2 cloves - garlic

4 tablespoons - sunflower oil

1 teaspoon - chili powder

2 teaspoons - turmeric powder

4 teaspoons - sweet soy sauce

1 teaspoon - oyster sauce

1 - cucumber

FOR THE PEANUT SAUCE

1 teaspoon - chili powder

1 tablespoon - sunflower oil

1 - onion

1 clove - garlic

2 tablespoons - lemon juice

5 tablespoons - cold water

4 tablespoons - crunchy peanut butter

1 teaspoon - salt

1 teaspoon - cumin powder

1 teaspoon - coriander powder

Peel the shallots and the garlic. Cut the chicken meat into small cubes of about ¾" (2cm). Place all the other paste ingredients except the cucumber in a food processor and grind to a paste. Add in a little water if needed. Marinate the chicken pieces in the spice paste for 10-12 hours (overnight in the fridge works well).
For the Peanut Sauce, peel and grate (shred) the onion, peel and crush (mince) the garlic. Blend the chili powder with 1 teaspoon of cold water to make a paste. Heat the sunflower oil in a pan and add try gently until the onion is soft then add all the remaining sauce ingredients, stirring well to combine them together. When warm, transfer the sauce to a serving bowl and serve warm with the satay.
Thread the chicken onto bamboo skewers and grill for 2-3 minutes on each side. Serve hot with fresh cucumber slices and the peanut sauce.