CHICKEN SATAY
Chicken Satay
Serve: 2-4
Ingredients for marinating chicken:
600 gram Chicken thighs – skinned and deboned
160ml Thai Coconut Milk
2 tablespoon Fish sauce
1 tablespoon Ground cumin
1 tablespoon Ground turmeric
1/2 tablespoon Ground cinnamon
1/4 tablespoon Garlic granules
1 teaspoon Sugar
1 teaspoon Oil
Method
– Slice the chicken into long chunky strips, then put into a large mixing bowl with cumin, turmeric, cinnamon, garlic granules, sugar, fish sauce and coconut milk.
-Mix all the ingredients together and leave it in the fridge overnight or for at least 4 hours.
– Soak the bamboo skewers in water, then put the chicken through the skewer. Drizzle the oil on the chicken.
– Put the chicken skewers under the grill or on the barbecue until cooked. Mine took approx 5-6 minutes on each side.
Tip:
-Click here if you would like to give Thai Satay Sauce ago. It is much easier than you think, I can also cook once and keep it pasteurised in a jar for two weeks. This is a vegan satay sauce recipe, so you can also grill some mushrooms or vegetables for your vegan friend/s.
-Thais also serves satay dishes with a cucumber and carrot relish called “Ar-Jard”.
