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
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
-
1Soak 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 -
2Add 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 -
3Mix well.
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4Cut 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 -
5Add 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 -
6Add 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
-
7Add the dark soy sauce, sugar and ground peanuts
dark soy sauce
peanuts
sugar
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8Seal 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 -
9Place your oven shelf higher and closer to the top too.
oven -
10Lay the satay sticks on a cooling mesh sitting over a flat baking sheet to collect drippings.
baking sheet -
11Place 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 -
12Remove 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 -
13Serve warm with satay sauce and sliced cucumber.
cucumber