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Best Chicken Satay & Peanut Sauce Recipe Ever!

Fatima Sadal - Chef on Rhine
Strips of chicken breast marinated in Asian flavors, skewered, and then quickly grilled on the stove top. The BEST dipping peanut sauce makes the meat over-the-top delicious.
5 from 1 vote
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Servings 4

Ingredients
  

Chicken Satay

  • 700 g chicken filet
  • 1 Tbsp crushed garlic
  • 1/2 cup fresh coriander
  • 1/4 cup lemon grass
  • 1 Tbsp coriander powder
  • 2 tsp mild curry powder e.g. Madras curry powder
  • 1/2 tsp turmeric
  • 1 tsp cumin powder
  • 1/2 tsp black pepper
  • 4 Tbsp evaporated milk
  • 1/2 cup coconut milk
  • 1/4 cup sugar
  • salt

Peanut Sauce

  • 2 tsp oil
  • 3 Tbsp Massaman curry paste
  • 2 cups coconut milk
  • 4 Tbsp palm sugar
  • 1 Tbsp fish sauce or more
  • 1 Tbsp tamarind pulp
  • 8 Tbsp peanut butter
  • 3/4 cup water
  • 4 Tbsp crushed roasted peanuts

Instructions
 

Chicken Satay

  • Cut the chicken in long, slightly wide but thin strips.
  • Take garlic, fresh coriander and lemon grass in a small food processor and blend to a fine paste.
  • Mix with rest of the ingredients in a bowl and marinate the chicken strips for at least 40 min (overnight is best).
  • Thread the chicken meat onto the bamboo skewers. The skewers should not be visible through meat!
  • Heat a grill pan until piping hot. Grill chicken for 2-3 minutes on each side until nicely charred. NO OIL required!

Peanut Sauce

  • Heat oil in a small sauce pan and fry the curry paste in it until aromatic.
  • Add in the coconut milk and rest of the ingredients and stir thoroughly.
  • Cook on medium heat while stirring continuously until the peanut sauce turns smooth. Adjust seasoning by adding more fish sauce or brown sugar for sweetness.
  • As soon the oil separates, remove from heat and serve.

Notes

  • The cutting of chicken filet makes a huge difference. Make sure to watch my video (in the Instagram highlights) before starting off!
  • If you don't have a grill pan, use a non stick frying pan. Do not use any oil, the coconut milk in the marinade will release fats on its own. 
  • The marinade can be frozen, so can be the peanut sauce.
  • The peanut sauce thickens if refrigerated, always add a little boiling water before serving.