Earthy Delights Recipe

Chicken Satay with Peanut Sauce

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.

20 bamboo skewers, soaked in water for at least 30 minutes
4 chicken breasts cut into 5-6 strips each
1 tablespoon tamarind paste dissolved in ¼ cup boiling water
½ cup soy sauce
¼ cup canola oil
3 tablespoons curry powder
3 tablespoons turmeric
1 tablespoon ground cumin
1 tablespoon ground coriander
½ cup light brown sugar

Peanut Sauce
2 tablespoons Grapeseed oil
4 cloves fresh garlic, minced
2½ tablespoons red curry paste
5 ounces coconut milk
2 tablespoons cane sugar
1 cup crunchy peanut butter
3 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon fish sauce
3 tablespoons fresh cilantro, chopped
water as needed


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.