Chicken Satay with Peanut Sauce
This classic chicken satay may be cooked over charcoal or under a broiler, making it a year-long favorite. The dipping sauce is so good, you'd better make alot of it. you might be tempted to drink it! The aroma alone will make your mouth water. Makes 6 servings.
For the Chicken:
Combine the tamarind paste, soy, Grapeseed oil, curry, turmeric, cumin, coriander, and sugar in a shallow dish, preferably glass so that the ingredients will not react with metal.
Spear the chicken strips on the skewers in an under-and-over fashion. Marinate for a minimum of one hour at room temperature.
Remove the chicken and drain. Over a hot grill, cook the chicken until firm and cooked through.
For the Sauce:
Add the oil to a large skillet over medium heat. Sauté the garlic and curry paste until you can easily smell the fragrance.
Combine the coconut milk, sugar, peanut butter, limejuice, soy sauce, fish sauce, and cilantro in a separate bowl. Mix thoroughly and add the garlic and curry paste. Mix well. Adjust the sauce thickness by adding water, small amounts at a time, until the sauce is liquid but not runny.
Serve the satay skewers on a large heated platter. Arrange them around a small dish containing the peanut sauce.