Chicken Satay Recipe

Chicken Satay Marinade

• 500 gr chicken fillets (diced)

• 1 cup greek yoghurt

• 2 cloves garlic (minced)

• 1 ts minced ginger

• 1 ts curry powder

• 2 ts brown sugar

• 1/2 cup fresh lime juice

• 25 wooden skewers (soaked in water for 30 minutes)
  

Chicken Satay Peanut Sauce

• 1 cup crunchy peanut butter

• 2 ts sambal or 1/2 ts chili powder

• 1 1/2 cup coconut milk

• 2 tbs brown sugar

• juice of 2 limes

• 1 tbs soy sauce

• 1/4 cup chicken broth

• 3 garlic cloves (minced)

• 1 ts minced fresh ginger

• 1/4 cup sour cream

• Fresh coriander (cilantro) and chopped peanuts to garnish

• Pineapple and cucumber to serve
  

Chicken Satay Marinade

1. Combine all ingredients and stir well.

2. Add the chicken pieces in the marinade and let merinade in fridge from 1 hrs - 24 hrs (the longer it marinades the tender and more tasty the chicken will be)

3. When marinated thread the chicken pieces on the skewers

Chicken Satay Peanut Sauce

1. Add all ingredients except sour cream and chicken broth to a saucepan. Under medium heat let cook for 15 minutes.

2. Add chicken broth and sour cream and stir well.

3. Add it to a food processor or blender to puree.

4. Pour the sauce to a serving bowl and garnish with fresh coriander and chopped peanuts.

5. Serve with pineapple and cucumber