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Malaysian Chicken Satay, Grilled Chicken Skewers Recipe
24 bamboo skewers
2 chicken breasts, about 1 pound, cut into 1/2 inch cubes
1 teaspoon of minced ginger
1 teaspoon of minced garlic
2 teaspoons of minced onion
1/2 teaspoon of curry powder
1/2 teaspoon of turmeric powder
1/2 teaspoon of salt
1 teaspoon of sugar
2 teaspoons of vegetable oil
3 tablespoon of peanut butter
1/2 cup of coconut milk
2 tablespoon of fish sauce
2 tablespoon of chili garlic sauce
1 tablespoon of lime juice
Instruction for the chicken marination
Whisk together ginger, garlic, onion, curry powder, turmeric powder, salt, sugar, and oil. Marinate chicken with the above mixture for about 2 hour.
For the sauce
Mix peanut butter, coconut milk, fish sauce, chili garlic sauce, and lime juice in a small pan. Whisk until smooth for 2 minutes and bring to a boil. Remove from heat, let cool, cover and chill.
Cooking the chicken
Soak about 24 skewers in water for 20 minutes. Remove chicken from marination. Thread 4 pieces of chicken onto each skewer. Lightly oil grill grates. Put skewers on the grill and cook 3 minutes on each side until chicken is cooked through and no longer has pink. Serve with sauce.
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