It’s been a month since we chatted, right? So, tell me… how are you? How was your holiday season? Did you have a great time with your loved ones? I know.. too many questions, I better stop!
Well, we were in India for almost three weeks, reached Bahrain last week. Though I wanted to come and say hello to you, I was feeling so lazy ;) Anyways, now I’m bored of being lazy, the first thing I’m doing is catching up with you. ohh..I forgot to ask you… how’s the New Year treating you? That reminds me… did I wish you a Happy New Year? hhmm I remember wanting to wish you, but I think it didnt happen, so…
Wish you and your loved ones a beautiful and a blessed year ahead!
Ok, now I’ll tell you about the recipe. Chicken Satay is something that I try whenever we visit a Thai restaurant. It was there on my ‘to try’ list recipes, but most of the recipes I came across use ingredients which aren’t very familiar to me, so it remained in the list for long. During my India trip in October, I bought Nita Mehta’s ‘Thai cooking for the Indian kitchen’. The first thing I searched for in the book was satay recipe and landed on this one. It’s a straight forward recipe using ingredients which are familair to me, so tried it, liked it and sharing it with you. I liked the flavour very much. You can either have it as a main dish along with some salad on the side or you can have it as an appetiser/starter.
Recipe adapted from Nita Mehta’s Thai Cooking for the Indian Kitchen
- Boneless chicken – 500 gms, bite size pieces
- Red chilli powder – 2 tsp
- Brown sugar – 2.5 tsp ( I used soft light brown sugar)
- Fresh red chillies – 2 (seeded and thinly sliced)
- Oil – 2.5 tsp (I used sunflower oil)
- Thick coconut milk – 4 tbsp
- Soya sauce – 1.5 tsp
- Grated ginger – 1.5 tsp
- Lemon juice – 1.5 tbsp
- Cornflour – 2.5 tsp
- Grated/crushed garlic – 1.5-2 tsp
- Cumin powder – 1.5 tsp
- Coriander powder – 1.5 tsp
- Roasted salted peanuts – ¼ cup
- Onion – 1, chopped
- Salt – ½ tsp
- Chilli powder – ½ tsp
- Oil – 1 tbsp (I used sunflower oil)
- Sugar – ½-1 tsp
- Coriander powder -1 tsp
- Cumin powder – 1 tsp
- Grated/crushed garlic – 2 tsp
- Butter – 1 tbsp
- lemon juice – 1.5 tsp
- Soya sauce – 1 tsp
- Medium thick – thick coconut milk – 1 cup
- Bamboo skewers – 6 (soaked in water to prevent burning)
- Chicken Preparation
- Mix all the ingredients listed under marination well, in a bowl. Add cleaned chicken pieces to the marinade, mix very well. Leave aside for 2 hrs in the fridge.
- Thread marinated chicken pieces onto oiled wooden skewers. Do not leave any space between each piece while threading them. Leave behind the marinade.
- Cook in preheated grill at 230 C, for 10-11 mins, turning them once in between and basting them with the remaining marinade.
- Alternately, heat a non stick flat tawa, grease it lightly with a few drops of oil and place skewered chicken, a few at a time. Cook on high heat, turning them frequently. Cook till the chicken is done.
- Peanut sauce preparation
- Grind peanuts with salt to a rough powder. Heat 1 tbsp butter in a heavy bottomed sauce pan. Add crushed garlic. saute till it starts to change colour. Add onion and cook till soft. reduce heat. Add chilli, corander and cumin powder. Cook for a min or two. Add half cup coconut milk. Boil, stirring. Cook on low heat for 3 mins, stirring continously.
- Add crushed peanuts, ½ tsp sugar, 1.5 tsp lemon juice, 1 tsp soya sauce and remaining coconut milk. Boil. simmer gently for 5 mins, stirring occasionally to prevent it from sticking to the pan. Serve sauce with satay.