Chicken Satay

Ingredients

• •500 g Chicken breast
• •120 ml Coconut milk
• •1 teaspoon Salt
• •2 tbsp Curry powder
• •0.5 teaspoon Black pepper
• •120 ml Peanut sauce
• •2 tablespoons Vegetable oil
• •3 cloves Garlic
• •1 medium Onion
• •1 cup Chicken broth
• •2 tablespoons Vegetable oil

Instructions

1. 1

   Slice chicken thighs into thin strips, about 1/4 inch thick. This ensures quick, even cooking.

2. 2

   Make marinade: combine coconut milk, curry powder, turmeric, garlic, fish sauce, and brown sugar. Toss chicken to coat.

3. 3

   Marinate for at least 30 minutes, or overnight in the refrigerator for deeper flavor.

4. 4

   Thread chicken onto soaked wooden skewers, weaving the meat back and forth for stability.

5. 5

   Grill over medium-high heat for 3-4 minutes per side until charred and cooked through.

6. 6

   Make peanut sauce: simmer coconut milk with peanut butter, lime juice, and sambal oelek.

7. 7

   Serve skewers with peanut sauce, cucumber relish, and steamed jasmine rice.

   💡 Soaking skewers prevents burning and makes turning easier on the grill.