Satay Chicken Skewers

Ingredients

• For the chicken Marinate
• 1 kg chicken thigh fillets, cut into small pieces
• 2 tablespoons olive oil
• 2 teaspoons fresh garlic finely minced or paste
• 2 teaspoons ginger paste
• 2 tablespoons soy sauce
• 1 teaspoons curry powder
• 1 teaspoon turmeric
• 2 teaspoons coriander powder
• 1/4 cup coconut milk (buy a 400ml can you will need the rest for the sauce below)
• Approx 1 tspn salt or to taste
• 1/2 teaspoon black pepper
• 2 teaspoons brown sugar sugar
• For the the thai peanut sauce
• Leftover Coconut milk from the 400ml can
• 1 tbsp red curry paste (more or less depends how Spicy you want it)
• 3/4 cup natural peanut butter, smooth
• 1/4 cup white sugar
• 2 tsp dark soy sauce
• 1 tsp salt
• 2 tbsp apple cider vinegar
• 3/4 cup water

Instructions

1. 1

   --- Steps ---

2. 2

   Marinate the chicken in the Marinate ingredients and refrigerate for 30mins, place Skewers in water for 30mins also to prevent them from burning, then skewer the chicken.

3. 3

   Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat. Stir to combine then simmer, stirring every now and then, for 5 minutes.

4. 4

   Adjust consistency with water - it should be a pourable but thickish sauce. Cover with lid and keep warm while cooking skewers.

5. 5

   Heat a cast-iron skillet over medium-high heat.

6. 6

   Once it's hot, add a drizzle of oil to the pan then bring the heat to med/low.

7. 7

   Add the chicken in, making sure not to crowd them. Cook in two batches if needed.

8. 8

   Once golden brown on one side, about 5 to 6 minutes, flip over.

9. 9

   Allow the other side to get golden brown, about 6 minutes and cook till cooked through to the center.

10. 10

    Take the chicken off the heat and finish with peanut sauce, chopped coriander, jasmine rice, and peanuts.

11. 11

    I used microwave Jasmine Rice pouches to make this a quick and easy meal, added chopped cucumber, shaved carrots, red cabbage and spring onions.