Learn How To Make Malaysian Chicken Satay Recipe, from The Bombay Chef – Varun Inamdar only on Get Curried. Make this Chicken Recipe of Chicken Satay in a simple, quick and easy method, at your home and share your experience with us in the comments below.
Ingredients:-
3 boneless chicken breasts, cut into thin stripes
1 package wooden skewers
For the Marinade:-
¼ cup minced lemongrass, fresh or frozen
2 shallots, sliced
4 cloves of garlic
1 tsp. Red Chilli powder
1 inch piece Galangal/ginger
1 tsp. Turmeric powder
2 tbsp. Coriander powder
½ tsp. Cumin powder
2 tbsp. Light soy sauce
3 tbsp. Fish sauce
2 tbsp. Brown sugar
2 tbsp. Vegetable oil
Salt as required
Peanut sauce:-
1 cup Peanuts, roasted
2 cloves of garlic
½ tsp. Dark soy sauce
2 tsp. Sesame oil
2 tbsp. Brown sugar
2 tbsp. Fish sauce
1 tsp. Tamarind paste
½ tsp. Chilli powder
⅓ cup Coconut milk
Method:-
– Grind lemongrass, shallots, garlic, ginger, red chilli powder, turmeric powder, coriander powder, cumin powder, fish sauce, brown sugar, soy sauce, salt and vegetable to a smooth paste using some water.
– Add chicken to this mixture and refrigerate for a minimum of 30 minutes.
– Grind together, roasted peanuts, brown sugar, red chilli powder, sesame oil, tamarind pulp, garlic, fish sauce, salt, soy sauce and a part of coconut cream to a smooth paste.
– Heat a pan and add the peanut sauce and remainder of the coconut cream to it. Simmer for no more than 3 minutes and turn the flame off.
– Reserve bamboo skewers in cold water for a minimum of 2 hours and skewer the chicken pieces to them.
– Heat oil in a grilled pan and grill the chicken skewers in it for a minute and a half each side.
– Serve with the peanut sauce.
Malaysian Chicken Satay is ready to eat!
HAPPY COOKING!!!
#MalaysianChickenSatay #ChickenSatay #GetCurried
Host: Varun Inamdar
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