Recipe: Chicken satay with peanut curry sauce from "The Gourmet Cookbook," edited by Ruth Reichl Houghton Mifflin Company 2004
"Satay" or "sate" is a very common Indonesian appetizer or main meal consisting of meat, fish or chicken served on skewers. They are usually grilled and served with spicy peanut sauce or satay sauce. If ever you visit Indonesia you will find satay vendors with their braziers in locations throughout any city. I would equate them to the hot dog stand in this country. This particular recipe doesn't contain exotic ingredients. Needless-to-say, if you have peanut allergies please steer clear of satay.
- 1 1/2 cups well-stirred canned unsweetened coconut milk
- 1 Tbsp. soy sauce
- 1 1/2 tsp. curry powder
- 3/4 tsp. ground coriander
- 2 tsp. cornstarch
- 1 (3/4 pound) whole skinless, boneless chicken breast ( I find that chicken tenders are more convenient)
- 3/4 cup salted dry-roasted peanuts, finely ground in a food processor
- 1 tsp. fresh lime juice (I like more)
- 1/4 tsp. red pepper flakes, or to taste ( I find that ground chili paste is more authentic)
- 1 tsp minced fresh cilantro for garnish ( I like much more)
You will need about 10 8-inch bamboo skewers, soaked in cold water for 30 minutes
1. Marinate the chicken: Whisk together coconut milk, soy sauce, curry powder and coriander in a small bowl until well combined. Transfer 1/2 cup to another small bowl and stir in cornstarch until smooth. Cover and refrigerate remaining coconut mixture.
2. Cut the chicken lengthwise, into 1/2-inch-thick slices (about 10). Add to cornstarch mixture, stirring to coat. Marinate, covered and refrigerated for at least 1 hour or up to 24 hours.
3. Make the dipping sauce: Stir together reserved coconut mixture, peanuts, lime juice and red pepper flakes in a small heavy saucepan and bring to a simmer. Simmer, stirring occasionally until thickened, 8-10 minutes. Stir in salt to taste. Transfer to a small bowl and let cool.
3. Grill the chicken: Prepare a charcoal or gas grill. If using a charcoal grill, open vents in bottom of grill, then light charcoal. Fire is medium-hot when you can hold your hand 5 inches above rack for just 3 to 4 seconds. If using a gas grill, preheat on high, covered, for 10 minutes, then reduce heat to moderately high.
4. While grill is heating, thread a strip of chicken onto each skewer. Lightly oil grill rack and grill chicken, uncovered, turning once until cooked through, about 6 minutes total.
5. The chicken can also be cooked on the rack of a broiler pan under a preheated broiler. Broil 3-4 inches from the heat, turning once for about 6 minutes total.
6. Sprinkle dipping sauce with cilantro and serve with chicken satay.
Makes 10 hors d'oeuvres
This recipe was adapted by Marge Biancke and originally posted on AnnArbor.com on Aug. 5, 2009.