Indonesian Satay Chicken

Ingredients for 4 servings:

• 3 tbsp oil
• 1 small onion(s), chopped
• 2 ½ cm ginger, fresh, peeled and chopped
• 1 clove(s) garlic, chopped
• 500 g chicken, diced
• 1 tsp chili powder
• 2 tbsp peanut butter, coarse
• 2 tbsp chili sauce
• 100 g coconut cream (Creamed Coconut), roughly chopped
• 300 ml water, hot
• ¼ tsp salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Heat the wok, add the oil, and heat over medium heat. Add the onion, ginger, and garlic to the wok and stir-fry for 2-3 minutes, but do not allow to brown. Add the chicken, increase the heat, and stir-fry for 3-4 minutes, allowing the meat to brown slightly. Then add the chili powder, peanut butter, and chili sauce (I use one made with 100% fresh chilies) and mix well. Gradually add the creamed coconut to the wok and stir until melted. Be careful, the mixture will thicken, and you have to be careful not to stick. Gradually add the hot water and bring to a boil, stirring constantly. Add salt and simmer for about 5 more minutes, until the sauce thickens again. It tastes delicious with rice or Asian egg noodles.