How to make Chicken Satay and Peanut Sauce

Ingredients:
Satay Marinade:
500g chicken breast / Beef or Lamb
4 shallots (Or 1 small brown onion)
1 tsp chilli powder
3 tsp ground coriander
2 tsp ground cumin
1 tsp turmeric
2 tsp fennel seeds
3 cloves of garlic
2 tsp salt
Juice of 1/2 lemon
1 heaped Tbsp brown sugar
Peanut or sunflower oil

Peanut Sauce:
200g or 1 ½ cups salted, roasted peanuts
1 tbsp Satay marinade
100ml of coconut milk (or water)
2 tbsp brown sugar
Juice of 1 lemon.
(Chilli if you want it spicy)
1 tbsp dark soy sauce

Directions:
Method for Satay:
1. To make the marinade for the meat, simply add the shallots (onions), garlic, turmeric, cumin, coriander, chilli and salt into a blender and whiz until it is all finely ground. You can add a dash of oil to help it blend better

2. Slice the chicken into long, thin slices and put in a large bowl. Put one tablespoon of the marinade in a separate bowl and save for the peanut sauce. Add the rest of the marinade to the meat, mix it in and make sure all the meat is covered. Leave in the fridge over night preferably, or minimum 2 hours. Then thread meat onto your skewers and whack it on the BBQ.

Note: if using bamboo skewers, soak them in water overnight. This helps to stop them from splitting and also burning so easily on the BBQ.
Vegetarian alternative, marinade some vegetables like, aubergine, onions, peppers, and also some fried tofu or bean curd is very nice with this, and it can be put on a skewer.

Method for Peanut Sauce:
1. Grind the peanuts in a blender until they are fairly smooth, leaving a few chunky bits is good. Then heat a little oil and add the reserved tablespoon of satay marinade you kept aside, let it cook for a minute to bring out all the flavors, then add all the other ingredients to a pan and gently heat and stir together. You can add more coconut milk or water if it is too thick. Give it a taste, if you like it sweeter- add more sugar, sour – add more lemon, hotter – add more chilli. Make it your own!

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