Chicken satay with peanut sauce

ingredients for marinade

• 2-3 boneless chicken breast halves (700gr)
• 1 lemon grass stalk
• 2 spring onions
• 2 garlic cloves
• 1 piece fresh ginger (1cm)
• 2 tsp brown sugar
• 1 tsp cumin
• 1 tsp turmeric
• 1/2 tsp ground coriander
• 1 tsp salt
• 2 Tbsp olive oil

• 12-15 wooden skewers

instructions
Slice chicken into 12-15 strips.
Remove and discard the tough outer skin from the lemon grass and finely chop.
Place all the ingredients (except chicken) in a blender and pulse to a smouth paste.
Toss chicken with the marinade and refrigerate all night.

The next morning soak the skewers in cold water for 10 minutes to prevent them for burning.
Put one chicken strip on to each presoaked skewer and arrange them in a pan with baking paper.
Preheat the oven to high temperature and bake them for 10 - 15 minutes. You can also bake them under the grill of the oven.

ingredients for peanut sauce

• 4 Tbsp peanuts
• 2 lemon grass stalks
• 2 spring onions
• 2 garlic cloves
• 1 piece fresh ginger (2cm)
• 1 tsp turmeric
• 1 Tbsp olive oil
• 1 Tbsp brown sugar
• 1 tsp fish sauce
• 1 Tbsp hot chilly sauce
• juice of 1 lime
• 4 Tbsp water
• 125ml coconut milk

instructions
Place peanuts in a blender and pulse until finely ground.
Remove and discard the tough outer skin of the lemon grass and finely chop.
Place spring onions, garlic, ginger, chopped lemon grass, turmeric and olive oil in a blender.
Pulse to a smooth paste.
Heat a frying pan over medium heat and add paste. Stir fry for 5 minutes. 
Stir in peanuts, sugar, fish sauce, lime, water and coconut milk.
Cook until the sauce thickens for approximately 10 minutes, stirring occasionally.

Serve chicken satay hot over basmati rice with warm peanut sauce!