Thai Chicken Satay with Peanut Sauce

My all time favorite and I am so glad I was able to make this in my kitchen in minutes. The peanut sauce turned out just right. Add coconut rice and a Thai salad on the side, and you've got a well-balanced Thai-style meal that's perfect for a party! This recipe will serve 3-4 people.

Ingredients:

• 500 grams chicken breast

For the marinade:

• 3/4 cup thai coconut milk
• 2 tablespoons brown sugar
• 3 tablespoons dark soya sauce
• 3 tablespoons mushroom sauce
• 1 lemon freshly squeezed
• 3 tablespoons thai red curry paste 
• 1/2 teaspoon coursely grounded black pepper 
• 4 cloves of garlic crushed finely to a paste
• 2 inch ginger crushed finely to a paste
• 1 teaspoon roasted cumin powder
• Salt to taste
• Oil for cooking satay
• Wooden satay sticks

Method:

• Slice each chicken breast into thin long strips with a sharp knife. Wash the chicken breast strips well in warm water. Place the chicken strips in a bowl.  
• Soak satay sticks in water for 15-20 minutes to prevent them from burning.
• Add all the ingredients for the marinade. Let the chicken marinate for an 1-2 hours preferably in the refrigerator. It is best if this is marinated overnight.
• Heat oil in a griddle plate or large non stick pan. Thread the marinated chicken strips onto the satay sticks and place on the griddle plate on medium heat. Pour some of the excess marinade over the chicken and cook.
• Turn the satay sticks occasionally to ensure it is cooked from all sides. Drizzle some oil over the satay.
• Add 4-5 tablespoons of water on the griddle and cover and cook the chicken satay until they are all cooked. Adding water to the griddle will make the satay soft and juicy. Add a little bit more water in the pan if the chicken looks dry.
• Once done serve on a platter hot along with the peanut sauce.

For the Peanut Sauce:

Ingredients:

• 1 tablespoon oil
• 1 medium onion finely chopped
• 1 clove of garlic finely chopped
• 1/2 cup roasted and coursely powdered peanuts 
• 3/4 cup thai coconut milk
• 1 tablespoon thai red chilly paste
• 2 tablespoon brown sugar
• 1 tablespoon dark soya sauce
• 1 tablespoon mushroom sauce
• 1/2 teaspoon roasted cumin powder
• 1/4 teaspoon black pepper powder
• salt to taste
• 1/2 lemon freshly squeezed
• 1/2 cup water

Method:

• Heat oil in a non stick pan.
• Add chopped garlic and saute for a few seconds. Then add the chopped onions. Saute till it is transparent in color- this should take 3-4 minutes.
• Add powdered peanuts along with the rest of the ingredients listed and stir for 3-4 minutes.
• Add water and cook uncovered for 7-8 minutes. Keep stirring in between.
• Pour in a serving dish and serve along with the hot chicken satays -yum!