Thursday, 29 September 2011

Pan Chicken Satay with Peanut Sauce (Party Menu)

Everybody knows this recipe, usually made on a charcoal barbeque. You can also do the same on a pan, of course sans the charcoal flavour!


Chicken: 250 g boneless
Coconut milk: 2 tbsps (thick)
Chilli powder: 1 tsp
Coriander powder: 1 tsp
Turmeric powder: 1/4tsp
Ginger- garlic paste: 1 tsp
Lemon grass: 2 tsps finey chopped
Sugar/jaggery: 1 tsp
Vinegar: 1 tsp
Salt to taste
 Oil: 1 tbsp

Cut chicken into long pieces & marinate with all the above, except oil.
Let it rest for at least 4 hours.
Skewer it on bamboo skewers.
Grease a non stick pan & place the sticks on it, dribble oil in between.
Keep rotating the sticks till evenly browned.
Serve with peanut sauce & salad.

Roasted peanuts: 1 cup coarsely crushed
Onion: 1
Garlic: 1 tsp
Lemon grass: 1 tsp
Red chilli powder: 1 tsp
Tamarind paste: 1 tsp
Coconut milk: 1/2cup
Oil: 2 tbsps
Sugar/jaggery: to taste
Salt to taste
Coarsely crush onion, garlic & lemon grass.
Heat oil, fry crushed onion paste.
Add chilli powder, tamarind, coconut milk & half the crushed nuts.
Pour 1 cup water, add salt & sugar.
Adjust consistency by adding more water, if required.
Mix in the remaining nuts before serving for that extra crunch.  

For those who like the sauce spicier, fry a teaspoon of red chilli powder in 2 tbsps of oil & pour over peanut sauce before serving.

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