Chicken Skewers with Satay Sauce

Skewers of marinated chicken dipped in a delicious homemade satay sauce made of coconut milk, peanuts and tamarind. I actually found this recipe a long time ago, long before I started this blog and I don’t remember where I found it, so thanks for letting me know so I can put the link to the original blog! 😉

Recipe of “chicken brochettes with satay sauce” for 6 persons (24 brochettes):

For the Satay sauce:

  -250ml coconut milk (for cooking)

  -15g of red curry paste

  -50g of brown sugar

  -15g of nuoc nam (fish sauce)

  -30g of tamarind pulp sauce

  -70g of roasted peanuts, unsalted and ground

For the marinated chicken:

  -6 chicken breasts

  -1 teaspoon of turmeric

  -1 spoonful of cumin powder

  -1 teaspoon cinnamon powder

  -2 teaspoons brown sugar

  -180ml of coconut milk

Put the sugar, red curry paste, nuoc nam and tamarind in a bowl and mix well.

Add the coconut milk little by little to dissolve the curry paste. Place in a saucepan over low heat and heat until boiling.

Add the unsalted roasted peanuts to the sauce and mix well. Boil for 3-4 minutes to thicken the sauce. Turn off the heat and set aside.

Cut whites in four lengthwise to obtain strips.

Prepare the marinade for the chicken. Mix spices and sugar.

Dilute with coconut milk. Add chicken breasts and marinate for at least 3 hours in the refrigerator.

Place one chicken strip per wooden skewer. If the wooden skewers are too long, they can be cut with a pair of wire cutters.

Cook the brochettes either on the barbecue or in the oven at 240°C for 15 minutes (more or less, you have to watch them), turning them over halfway through cooking. Serve with hot satay sauce (return to boil on low heat) and dip the chicken pieces in the sauce…!