Peanut & Coriander Chicken Satay

Ingredients

Coriander chicken skewers
• 2 chicken breast fillets
• 2 tsps ground coriander
• 2 tsps ground turmeric
• 2 tsps garlic, freshly crushed
• 2 tsps sugar
• 1 tsp salt

Peanut Sauce
• ½ cup crunchy peanut butter
• 1 Tblsp red onion, finely diced
• 2 tsps tamarind paste
• 2 tsps lemongrass, finely chopped
• 2 tsps garlic, feshly crushed
• 1 red chilli, seeded and chopped
• 1 Tblsp palm sugar
• 2 kaffir lime leaves
• 375ml water
• 2 Tblsps soy sauce

Method

• Preheat your Belling oven to 200°C in fanned grill function.
• Cut chicken fillets into 4-5 even strips. Combine marinade ingredients together, and coat chicken for at least 45 minutes. Soak skewers in water while chicken is marinating.
• Saute onion, garlic and chillies for 3 minutes over medium heat (level 5-6 in induction). Stir in lemongrass, tamarind, palm sugar and kaffir lime leaves and saute for 2 more minutes. Add peanut butter and combine well over heat. Pour in water, stir to combine and simmer for 10 minutes.
• Add soy sauce to the peanut sauce mix and turn heat down to low. If using induction, keep warm on level 2.
• Thread chicken onto soaked skewers. Cover exposed end of skewers with foil to prevent them from burning. Place prepared skewers on a rack over a baking paper lined tray.
• Bake in fanned grill for 6-8 minutes or until chicken is cooked through.
• Serve chicken skewers with peanut sauce and cucumber salad.