Satay Chicken Skewers

Satay Chicken Skewers Ingredients

For the chicken Marinate1 kg chicken thigh fillets, cut into small pieces2 tablespoons olive oil2 teaspoons fresh garlic finely minced or paste2 teaspoons ginger paste2 tablespoons soy sauce1 teaspoons curry powder1 teaspoon turmeric2 teaspoons coriander powder1/4 cup coconut milk (buy a 400ml can you will need the rest for the sauce below)Approx 1 tspn salt or to taste1/2 teaspoon black pepper2 teaspoons brown sugar sugarFor the the thai peanut sauceLeftover Coconut milk from the 400ml can1 tbsp red curry paste (more or less depends how Spicy you want it)3/4 cup natural peanut butter, smooth1/4 cup white sugar2 tsp dark soy sauce1 tsp salt2 tbsp apple cider vinegar3/4 cup water

Steps

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.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.Adjust consistency with water – it should be a pourable but thickish sauce. Cover with lid and keep warm while cooking skewers.Heat a cast-iron skillet over medium-high heat.Once it’s hot, add a drizzle of oil to the pan then bring the heat to med/low.Add the chicken in, making sure not to crowd them. Cook in two batches if needed.Once golden brown on one side, about 5 to 6 minutes, flip over.Allow the other side to get golden brown, about 6 minutes and cook till cooked through to the center.Take the chicken off the heat and finish with peanut sauce, chopped coriander, jasmine rice, and peanuts.I used microwave Jasmine Rice pouches to make this a quick and easy meal, added chopped cucumber, shaved carrots, red cabbage and spring onions.