Chicken satay
| Serves: | 4 |
| Cooking Time: | 10 minutes |
| Prep Time: | 25 minutes |
Ingredients
- 4 free-range skinless chicken breasts
- 400 ml coconut milk
- 3 Blue elephant chillies
- 2 Tbsp coriander seeds
- 1/2 tsp cumin seeds, toasted
- 3 tbsp vegetable oil
- 4 shallots, sliced into rings
- salt
- basil leaves, to garnish
- For the sweet and sour cucumber:
- 3 Tbsp cold water
- 80 g white sugar
- 1 Tbsp rice vinegar
- A pinch salt
- 4 pieces soaked in boiling water (1 x 5cm piece) Blue elephant dried galangal
- fresh ginger, grated
- 1 fresh red chilli, finely chopped for serving
- 1 sliced cucumber, sliced julienne
- 1/2 shallot, finely chopped
- For the peanut sauce:
- 1 clove whole garlic, peeled
- fresh coriander, to garnish
- 11/2 Tbsp vegetable oil
- 11/2 Tbsp Blue Elephant Massaman curry paste
- 400 ml coconut milk
- 2 Tbsp ground roasted peanuts
- 1/2 Tbsp roasted sesame seeds, to garnish
- 2 Tbsp grated palm sugar
- 1 Tbsp tamarind
- 2 1/2 tsp fish sauce
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Place each chicken breast between 2 sheets of clingwrap and flatten using a rolling pin.
- Mix the coconut milk, dried chilli, coriander and cumin in a bowl and add the flattened chicken breasts. Cover the bowl and marinate for 15 minutes.
- Heat a large frying pan. Skewer the chicken breasts onto bamboo skewers or lemongrass stalks and fry on both sides until cooked through. Set aside.
- Heat the vegetable oil in a pan and fry the shallots. Drain on kitchen paper and season with salt. Serve the chicken breasts with the sweet-and-sour cucumber and peanut sauce. Garnish with the fried shallots and basil leaves.
- To make the sweet-and-sour cucumber, place the water, sugar, vinegar and salt into a saucepan over a medium heat. Stir well until the sugar dissolves. Add the galangal or ginger and chilli and simmer for 8–10 minutes. Remove from the heat and allow to cool. Place the cucumber and shallot into a small bowl and pour over the liquid.
- To make the peanut sauce, pound the garlic and coriander into a paste using a mortar and pestle. Set aside. Heat the oil in a saucepan over a medium heat. Add the garlic-and-coriander paste and the curry paste and stir until fragrant. Add the coconut milk, peanuts and sesame seeds and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring. Add the sugar, tamarind water and fish sauce. Remove from the heat.
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