Chicken Satay

Submitted by kiwidutch

"Recipe by Jean-Georges Vongerichten. The Ultimate chicken satay"

 

• Ready In: 30mins
• Ingredients: 20
• Serves: 6

ingredients

• Peanut Sauce

• 1⁄2 teaspoon peanut oil
• 1 teaspoon red curry paste
• 1 teaspoon sugar
• 1⁄2 cup coconut milk
• 1⁄2 cup coarsely chopped roasted peanuts
• 1 teaspoon soy sauce

• Spice Paste

• 4 tablespoons finely chopped shallots
• 3 tablespoons ground roasted peanuts
• 1 tablespoon coriander seed, toasted and ground
• 1 teaspoon cumin seed, toasted and ground
• 1⁄2 cup coconut milk
• 1 teaspoon turmeric
• 1 tablespoon condensed milk
• 1 tablespoon palm sugar (or light brown sugar)
• 2 tablespoons Thai fish sauce
• 1 tablespoon whiskey
• 1 pinch salt
• skewer
• 1 1⁄2 lbs boneless chicken breasts
• salt & freshly ground black pepper

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.

Reviews

[French Tart]

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!!!

 

[Wobin]

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 :)

 

[loof751]

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!

 

[Cristina Barry]

The peanut sauce gets a five stars - easy, fragant and exactly what I was looking for in the taste department. The chicken gets three stars. I was very dissappointed, I was thinking that with all the exotic ingredients it would be more tasteful. Also, the turmeric took away that warm, nutty colour that you see when you order satay in a restaurant.

 

[bmolnar]

I have made this countless times in the last four years and it always is a standby favorite for family and friends. I usually double the peanut sauce for the amount of chicken and I might suggest marinating the chicken beforehand for a while. Even our kids who are extremely picky eaters request this dish!