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Chicken Satay Recipe

A rapidly, old-school street meat, this dish can be found all over Malaysia and Indonesia. Its starts seem to extent back to Java in Indonesia, where principles of kebabs was was put forward by Muslim merchants from India and Arab countries. Peanuts were presented by Spanish and Portuguese adventurers and they flourished in the tropical environment, which is why you verify them being implemented in so many garnishes and sauces there today.


  • 1 tier teaspoon medium curry pulverization
  • 1/2 tier teaspoon floor cumin
  • 1 heaped teaspoon turmeric
  • 3-4 fresh nippies
  • 2 cloves of garlic
  • 5 cm section of ginger
  • 1 bunch of fresh coriander( 30 g)
  • 6 tablespoons crunchy peanut butter
  • 2 tabelspoons low-salt soy sauce
  • 6 spring onions
  • 4 limes
  • 8 free-range chicken thighs, skin off, bone out 1 few of shelled peanuts groundnut lubricant
  • 1/4 of a watermelon( 1.5 kg), or 1 ripe pineapple


  1. Gently heat the curry pulverization, cumin and turmeric for one minute in a baked go on a medium heat.
  2. Deseed 2 nippies and rind the garlic and ginger. Place in a blender with the toasted spices and coriander( earmarking a few neat needles in a container of cold water for subsequently ).
  3. Add the peanut butter, soy sauce, the dark-green parts of the spring onions, the zest of 2 limes and the liquor of 3.
  4. Blitz until virtually smooth, slackening with a few splashings of irrigate, if needed, then preference and season to perfection.
  5. Cut each chicken thigh into 4 parts and toss with half the satay sauce.
  6. Divide and strand onto 4 skewers and marinade in the refrigerator for at least 2 hours, but preferably overnight.
  7. If you're using a barbecue, get wise travelling 1 hour before you want to cook.
  8. If you're using a griddle go, trim your wooden skewers to fit and preheat the go.
  9. Get a garnish layer together- drain the coriander leaves, finely slice the lily-whites of the spring onions, finely slice the remaining nippies and wedge up the remaining lime.
  10. Toast the peanuts in a baked go until gilded, then crush and add to the plate.
  11. When you're ready to concoct, lubricant and gently season the chicken on both sides, then place on your medium-hot barbecue or griddle go.
  12. Cook for around 15 minutes, or until beautifully gnarly and gilded, moving regularly.
  13. Serve on a dish with the rest of the sauce on the side.
  14. Sprinkle over the garnishes and slice up some neat ripe wedges of watermelon or pineapple to act on the side- heavenly.