Total Time
30mins
Prep 20 mins
Cook 10 mins

Recipe by Jean-Georges Vongerichten. The Ultimate chicken satay

Ingredients Nutrition

Directions

  1. Peanut Sauce Heat the oil in a saucepan, and sweat the curry and sugar until the sugar melts and starts to caramelize.
  2. Add the coconut milk, and bring to a boil.
  3. Stir in the peanuts, and season with soy sauce.
  4. Spice Paste In a blender, purée the shallots, peanuts, coriander, and cumin into a paste, then add the remaining ingredients and blend until smooth.
  5. Skewers Cut the chicken into strips 1 inch wide, 3 to 4 inches long, and at least 1/4 inch thick, and thread onto skewers.
  6. Coat the chicken with spice paste, and season with salt and pepper.
  7. Heat the grill to medium-high, and cook until lightly charred on one side, then turn to cook other side.
  8. Do not overcook, or the chicken will become rubbery.
  9. Serve with peanut sauce.
Most Helpful

Fantastic! I have a treasured family recipe, which was given to my mum in the 60’s by an Indonesian friend, but I still wanted to try this version as well. This was absolutely five star. The peanut and coconut sauce was a good mix - we did think the addition of a lime might have enhanced it - I use lime in my recipe, but that was not enough reason to take a star away!! The marinade for the chicken was excellent, I have never used whisky before & although I could not taste it, but I am sure it tenderised the chicken and "deepened" the flavour. The recipe was well written and easy to follow, an absolute winner kiwidutch, I am glad I tried it! FT:-) P.S. I still think lime juice might give the sauce just that bit of a "zing".....but that is purely personal taste!!!

French Tart March 27, 2007

Had this today and it was great. When putting it into the blender a pretty yellow bell pepper caught my eye so I threw it in and blended it up. I then realized it wanted the chicken bbq'd, which I dont have. So I put the mix in a frying pan, added the chicken and let it simmer for a while till the chicken was done. It made a yummy indian tasting meal over rice. I added cilantro and fresh lemon at the end. So... I did it a bit different but had a great meal that I wouldnt have thought of without your recipe as inspiration. Thanks :)

Wobin October 31, 2010

Great recipe! I used thin-sliced chicken breasts and didn't skewer them. For the peanut sauce I used 1/4 cup of chopped peanuts and a tablespoon of crunchy peanut butter; the sauce came out rich and creamy and delicious. As others, I didn't add the condensed milk. The chicken was flavorful and the sauce was nice and spicy - loved this - thanks for sharing the recipe!

loof October 16, 2010