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Alright, don’t linger, let’s course of action this chicken satay in spicy peanut butter and coconut sauce menu with 18 substances which are absolutely easy to have, and we have to process them at the very least through 6 ways. You should invest a while on this, so the resulting food could be perfect.
Composition Chicken Satay in Spicy Peanut Butter and Coconut Sauce:
- Provide 200 gr of Chicken thigh fillet (cut into cubes)
- Give 100 gr for Chicken breast fillet (cut into cubes)
- Prepare 3 tbsp Chruncy Peanut butter
- Need 200 ml of Coconut milk
- Require 2-3 piece of bird eye red chilli
- Need 3 cloves - Garlic
- Get 2 cm for Ginger
- Take 3-4 stalks of green onion
- Provide 1 teaspoon turmeric powder
- Give 1/2 teaspoon for cumin
- Prepare 1 teaspoon - curry powder
- Provide 2 tbsp - soy sauce (Kikkoman)
- Give 2 tbsp kecap manis
- Give salt pepper ans chicken powder
- Make ready - Roasted Peanut (Chrushed for the sauce)
- Make ready Keffir Lime Leaf (for the sauce)
- You need - Corriander leaf (finely chopped to garnish)
- Get for Calamansi juice or can subtitude with lime juice)
Chicken Satay in Spicy Peanut Butter and Coconut Sauce steps:
- To make marinated sauce : blend together peanut butter, garlic,ginger,chillie,green onion,turmeric powder,cumin, curry powder,soy sauce, kecap manis, salt pepper chicken powder and coconut milk
- Marinate chicken cubes with half of the sauce for about 1-2 hours or more for better result
- Make skewer from the bamboo stick,
- Preheat the oven, and grilled the Satay in 200 degree celcius for about 25-30 mins, flip half way through to cook evenly
- In the mean time to make the satay dippin sauce, roasted chrushed peanut in the pan till light brown colour, then add the remaining sauce, add keffir lime leaf and little bit more coconut milk, adjust salt pepper and kecap manis according to your taste. and last add calamansi juice
- Serve with hot jasmine rice and cucumber salad asian dressing and dipping sauce
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