Chicken Satay

Ready in : 45 mins

Chicken Satay could be just the dairy free recipe you've been looking for. One serving contains 834 calories, 31g of protein, and 73g of fat. This recipe serves 4 and costs $2.42 per serving. This recipe from Foodista has 1 fans. If you have turmeric powder, ground coriander, ready made satay sauce, and a few other ingredients on hand, you can make it. It works well as a rather inexpensive main course. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 53%, this dish is good. Similar recipes are Chicken Satay, Chicken satay, and Chicken Satay.

Diets

DAIRY FREE

Ingredients

chicken thigh meat

500 grams

chilli powder

1 teaspoon

coconut cream

0.75 cup

coconut cream

6 tablespoons

crunchy peanut butter

1 tablespoon

ground coriander

1 tablespoon

ground cumin

1.5 tablespoons

ground peanuts

0.5 cup

ready made satay sauce

6 tablespoons

salt

1 teaspoon

soy sauce

2 teaspoons

sugar

1 teaspoon

sugar

2 teaspoons

turmeric powder

2 teaspoons

vegetable oil

0.25 cup

water

0.25 cup

Cooking in Steps

1
Soak 20 bamboo skewers for at least 2 hours in a glass of water. This is to prevent the sticks from burning and breaking when placed under the grill or over the coals.

water

skewers

grill
2
Add the ground coriander, ground cumin, turmeric powder, chilli powder, salt, saugar, coconut cream and vegetable oil in a large bowl.

ground coriander

turmeric

chili powder

coconut cream

vegetable oil

ground cumin

salt

bowl
3
Mix well.
4
Cut the chicken into long thin strips.Marinate the chicken in the sauce. Ensure the chicken are well coated.Tightly seal the bowl with cling wrap and place in the fridge. Leave to marinade for at least 4 hours. The longer, the better.In the meantime, prepare the sauce.Look for a reputable brand of satay sauce. I always use Lee Kum Kee.

marinade

whole chicken

wrap

bowl
5
Add about 6 tablespoons of the satay sauce into a bowl.The rest of these steps are to be done, subject to taste. I like to taste as I add the other condiments.

bowl
6
Add the crunchy peanut butter, coconut cream and water. If the sauce is too thick, thin it down with a little more water.

crunchy peanut butter

coconut cream

water
7
Add the dark soy sauce, sugar and ground peanuts

dark soy sauce

peanuts

sugar
8
Seal the bowl with cling wrap and set aside until ready to serve. Before serving, warm the satay sauce in the microwave oven, covered slightly, for approximately 1.5 to 2mins.When you are ready to grill the chicken, start forming satays by piercing the chicken through the bamboo skewers. I find it alot easier to pierce the meat into the sticks when they are long strips and I pierce through in an undulating manner. Set aside until ready to use.Preheat your oven to 200 deg Celsius at GRILL.

whole chicken

meat

wrap

microwave

skewers

grill

bowl

oven
9
Place your oven shelf higher and closer to the top too.

oven
10
Lay the satay sticks on a cooling mesh sitting over a flat baking sheet to collect drippings.

baking sheet
11
Place the tray of satay under the grill. And grill for 10 to 20 mins. It really depends on how thick your chicken sticks are.

whole chicken

grill
12
Remove the tray from the oven when one side of the satay is a golden brown (not dark brown!). Turn over the satay to the other side. And continue to grill till it has a nice dark golden brown. I like it a little burnt.

grill

oven
13
Serve warm with satay sauce and sliced cucumber.

cucumber