Signature Dish of Chatty Cathy

Chicken Satay

Chicken Satay

1 lb boneless chicken breast, cut into half-inch cubes

15ml/1 tbsp sweet soy sauce
3 garlic cloves, crushed
2.5cm/1 inch fresh ginger, grated
15ml/1 tbsp EVOO

Marinate chicken cubes for about 2 hours. Place chicken cubes on skewers and braai (grill/BBQ) over hot coals until done.
Serve with Peanut sauce

Peanut sauce:
45ml/3 tbsp vegetable oil
15ml/ 1 tbsp chopped garlic
1 small onion chopped
3-4 red chillies, crushed and chopped (we sometimes use red curry paste here)
3 kaffir lime leaves, torn
1 stalk lemon grass, bruised and chopped
5ml/1 teaspoon medium curry paste (don't always use this if we have used the red curry paste instead of chillies)
250ml/1 cup coconut milk
1.5cm/1/2in cinnamon stick
75g/3oz (crunchy) peanut butter
45ml/3 tbsp tamarind juice
30ml/2 tbsp fish sauce
30ml/ tbsp palm sugar (if you don't have palm sugar, use brown sugar)
juice of 1/2 lemon

Heat oil in a wok or large frying pan and add the garlic and onion - cook until it softens.

Then add the chillies or chili paste, kaffir lime leaves, lemon grass and the medium curry paste (if you are using that too). Cook this for about 2 minutes.

Stir in the coconut milk, cinnamon stick, peanut butter, tamarind juice, fish sauce, palm sugar and lemon juice.

Then reduce heat and simmer, (about 15-20 mins) stirring until it thickens and to make sure it doesn't stick to the bottom of the pan.

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