Chicken Satay with Peanut Sauce

this recipe might look a little daunting but it's really not. Just alot of steps. I love this and it's my yummy go to when I'm craving something spicy.










Marinade:
Several pounds of chicken strips
1 can coconut milk

1/4 c soy sauce

3 T freshly grated ginger

4 minced garlic cloves

1 T sriracha (thai chilli sauce) could also use sambal oelek/ulek

1/2 bunch cilantro, chopped

zest and juice of 2 limes

2 T sesame seed oil

1/3 C vegetable oil

2 T of curry spice mix, recipe below
 or pre made curry paste
salt to taste, if needed
1/2 bunch cilantro chopped as a garnish

You can buy chicken pre skewered at harmons sometimes. Or instead I use chicken strips so I don't have to cut the breasts myself. Marinate the chicken pieces for 1-2 days in the fridge.

Preheat your grill. Once hot, scrape off any old grill remnants, and oil well. Once the chicken has finished marinating, skewer as many strips you can fit on your skewers. Grill until just done on medium-high heat. During the last couple minutes of grilling, sprinkle the chicken with just a little bit of garam masala (recipe below) or any curry spice mixture if you prefer.

Once all the chicken is done, place on a large platter, and sprinkle with the chopped cilantro. Serve with the peanut sauce to dip.

Peanut Sauce:

1 1/2 C crunchy all-natural peanut butter

zest and juice of 3 limes, extra lime juice if needed

2 T freshly grated ginger

1/2 C dark soy sauce
1/3 C brown sugar

2-3 finely minced garlic cloves

sriracha/sambal oelek to taste (I like mine quite spicy)

2-3 t sesame oil

2 t curry spice mix, recipe below
 OR use store bought curry paste (which is what I do most of the time)
coconut milk as needed until desired consistency

Mix all together. The liquids are in variable measure because depending on what kind of peanut butter you use, how oily it is, and whether you grind your peanuts freshly, the amount you’ll need to add in will change. If using peanuts instead of peanut butter, blend 3/4 of your peanuts in a food processor until it turns to peanut butter. Add the remainder of the crushed peanuts, and pulse a few times to mix them in, but retain the crunchy texture. Also depending on how limey and spicy you want it, change the amounts of lime juice and sriracha accordingly. In fact, feel free to adjust all amounts of all ingredients according to your taste.

Curry Spice mix recipe
2 t cumin seeds

1 1/2 t coriander seeds

2 t fenugreek seeds

3 dried bay leaves

1/2 t celery seeds

1 t ground turmeric

Garam Masala:

8-12 green cardamom pods (or 1 1/2-2 t ground cardamom)

1 T cloves

1 T black peppercorns

25g/1 oz coriander seeds

25g/1 oz cumin seeds

4 short cinnamon sticks

1/4 pod whole nutmeg (or 3/4 t ground)

3 star anise pods

Toast the whole spices in a small, DRY sauté pan over low heat until fragrant and warm, you should be able to just smell the spices, but be very careful not to burn them. Grind them in a coffee grinder you dedicate solely to grinding spices. Add in any pre-ground spices and grind to mix in.