Special Chicken Satay 2

Importing Photo

YIELD 20 sticks

INGREDIENTS

1 kilo/2 pounds chicken thigh fillet

1 onion, peeled
5 cloves garlic, peeled
1 stalk lemongrass, sliced
3 tablespoons sugar
1/2 cup crunchy peanut butter
1 teaspoon salt
3 tablespoons curry powder
Bamboo skewers, soaked in water for 30 minutes

Sauce
oil for frying
5 cloves garlic, peeled
3 onions, peeled
2 stalks lemongrass, sliced
600 g/21.2 ozs. crunchy peanut butter
1/2 cup toasted sesame seeds
small cube of shrimp paste (about 1x1cms)
1/8 cup tamarind juice
1/2 cup sugar
2 teaspoons salt
5 cups water
3 tablespoons curry powder

INSTRUCTIONS

1. tep 1 - Cut the meat into cubes. Blend the onion, garlic and lemongrass together
until fine. Place in a bowl or container with the sugar, peanut butter, salt and curry
powder. Mix the meat into the marinade and place in the fridge for 3-4 hours or
overnight.
2. Step 2 - Thread onto the bamboo skewers and grill under a hot grill until done.
3. Step 3 - To make the sauce, blend the garlic, onions and lemongrass together. Put
a wok or large saucepan on and add some oil. Fry the shrimp paste, breaking it
down into the oil with the wooden spoon or spatula. Then add the blended garlic,
onion and lemongrass and fry until fragrant.
4. Step 4- Add the curry powder and stir until fragrant. Then add the peanut butter
and sesame seeds. Add the tamarind juice and the water one cup at a time stirring
until combined. You may only need 5 cups, just stop adding the water when it
reaches the consistency you want. Add the sugar and salt to taste. Serve with the
satay sticks.

NOTES