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Alright, don’t linger, let’s approach this chicken satay in spicy peanut butter and coconut sauce formula with 18 materials which are undoubtedly easy to receive, and we have to process them at the very least through 6 measures. You should shell out a while on this, so the resulting food could be perfect.

Composition Chicken Satay in Spicy Peanut Butter and Coconut Sauce:

1. Prepare 200 gr of Chicken thigh fillet (cut into cubes)
2. Give 100 gr - Chicken breast fillet (cut into cubes)
3. You need 3 tbsp Chruncy Peanut butter
4. Give 200 ml for Coconut milk
5. Provide 2-3 piece of bird eye red chilli
6. You need 3 cloves for Garlic
7. Need 2 cm - Ginger
8. Give 3-4 stalks for green onion
9. Make ready 1 teaspoon for turmeric powder
10. Give 1/2 teaspoon for cumin
11. Provide 1 teaspoon for curry powder
12. Give 2 tbsp of soy sauce (Kikkoman)
13. Take 2 tbsp kecap manis
14. Need salt pepper ans chicken powder
15. You need of Roasted Peanut (Chrushed for the sauce)
16. Get Keffir Lime Leaf (for the sauce)
17. Get of Corriander leaf (finely chopped to garnish)
18. Need - Calamansi juice or can subtitude with lime juice)

Chicken Satay in Spicy Peanut Butter and Coconut Sauce instructions:

1. To make marinated sauce : blend together peanut butter, garlic,ginger,chillie,green onion,turmeric powder,cumin, curry powder,soy sauce, kecap manis, salt pepper chicken powder and coconut milk
2. Marinate chicken cubes with half of the sauce for about 1-2 hours or more for better result
3. Make skewer from the bamboo stick,
4. Preheat the oven, and grilled the Satay in 200 degree celcius for about 25-30 mins, flip half way through to cook evenly
5. In the mean time to make the satay dippin sauce, roasted chrushed peanut in the pan till light brown colour, then add the remaining sauce, add keffir lime leaf and little bit more coconut milk, adjust salt pepper and kecap manis according to your taste. and last add calamansi juice
6. Serve with hot jasmine rice and cucumber salad asian dressing and dipping sauce

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