Tuesday, June 28, 2011

Chicken Satay (Satay Gai)

Thai Translation – Gai = Chicken, Satay = Type of Sauce

Chicken Satay is a really popular dish all over the world. Its creamy and nutty flavour combined with a small amount of spice means that it is a favourite of many. Serve this with rice so that you can eat the creamy nutty sauce, and you can even make these into a barbeque staple for something a little special.

Cooking Time – 10 minutes
Preparation Time – 10 minutes (+ 30minutes marinating time)

Serves 4

300g chicken
½ cup coconut milk
1 tsp turmeric
2 tsp brown sugar or palm sugar
1 tsp cumin
½ tsp black pepper

  1. Prepare the marinade for the chicken – combine the turmeric, brown sugar and cumin in a medium bowl. Add the coconut milk and stir to dissolve the chicken. Add the chicken which you have cut into slices to the marinade and refrigerate for at least 30minutes.
  2. Heat a non-stick frypan or work over medium to high heat. Add a small amount of vegetable oil if required.
  3. Cook the chicken in batches until it changes colour and begins to turn golden.
  4. Serve chicken either with a side of satay sauce or with the sauce drizzled over the top of the chicken. 

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