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!

INGREDIENTS:

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

METHOD:

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.

PEANUT SAUCE:

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.