Ingredients
2lb skinless chicken breasts
wooden skewers soaked in warm water for 20 minutes
MARINADE:
2 tbsp vegetable oil
2 tbsp soy sauce
2 tsp tamarind paste
1 lemon grass (only the inner tender part) chop roughly
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tbsp lime juice
1 tsp muscovado sugar
1/2 tsp chilli powder
PEANUT SAUCE:
2 tbsp crunchy peanut butter
2 tbsp roasted unsalted peanuts
200ml coconut milk
2 tsp red thai curry paste
1 tbsp fish sauce
1 tsp tomato paste
1 tbsp soft brown sugar
Preparation
Cut chicken into strips and then thread onto the wooden skewers. To make the marinade, place all the marinade ingredients into a processor and blend to make a paste. Transfer to a bowl/plate. Add the chicken skewers and toss them making sure the meat is well covered in the marinade. Cover with cling film and refrigerate for 1 hour. To make the peanut sauce, put all the ingredients into a pan and heat gently, stirring continuously until a smooth paste is formed. Grill the chicken under a grill or bbq for 3-5 minutes on each side or until the chicken is cooked. Reheat the sauce, adding hot water if needed, and serve with the chicken satays
