Wednesday, July 22, 2009

Sate Ayam (Spicy Chicken Skewers with Sate Sauce)

serves 3:

600gr chicken breasts or boneless thighs

1 lemon grass, bashed up
2 cloves garlic, crushed
1 teasp turmeric
1/2 teasp chili powder
1 teasp red curry paste
2 tablesp (level) sugar
1/2 teasp salt
1 tablesp peanut oil
1 tablesp dried coriander

sate sauce:
1 lemon grass, bashed up
1 teasp tamarind, diluted in warm water
2 dried chili peppers, chopped
1 clove garlic, crushed
1 teasp grated ginger
1 tablesp honey
1 teasp ground coriander
1 tablesp fresh coriander, chopped
1 cup peanuts or cashew nuts, finely crushed
1 teasp tahini (sesame paste)
pinch of salt
a few curry leaves
1 teasp lemon juice
water to the apropriate thickness of the sauce

wooden skewers

Cut the chicken into small bits that will easily cook on a skewer. Mix them with all the ingredients of the marinade and let them rest in the fridge for at least 2 hours.

Mix all ingredients of the sauce in a saucepan and heat them up to boiling point. Remove from the heat.

Soak the wooden skewers in water for at least 20min (avoids burning), and thread the marinated chicken onto them.
Grill or barbecue them until golden, serve with the sate sauce, vegetables and basmati rice.

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