Chicken satay

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 1 small onion(s)
• 125 ml coconut milk
• 125 g peanut butter, coarse
• 2 tsp oil (sesame oil), dark
• 70 ml soy sauce
• 2 tbsp chili sauce, sweet
• 1 tbsp honey
• 1 tsp turmeric
• 1 tsp coriander
• ½ tsp chili powder (alternatively 1/2 teaspoon Sambal Oelek)
• 1 tbsp oil

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

First, soak wooden skewers (as many as needed) in cold water. Halve the fillets lengthwise. In a bowl, combine the soy sauce (except for 2 tablespoons), honey, sesame oil, turmeric, coriander, and chili powder. Thread the meat onto the wooden skewers in an accordion pattern and place them in the marinade. Cover and refrigerate for at least 2 hours. For the sauce, finely chop the onion and fry in the oil until translucent. Then stir in the peanut butter, the remaining 2 tablespoons of soy sauce, the coconut milk, and the chili sauce. Simmer everything over low heat until it reduces to a creamy sauce. Grill the skewers in the preheated oven for about 7-8 minutes, brushing them with the marinade several times. Serve with the sauce. Serve with basmati rice.