Chicken Satay Sticks

Ingredients:

1 kg chicken breast trimmed of fat and sinew
10 eschallots, peeled
3 cloves garlic, chopped
1 stalk lemongrass, chopped
1 tsp grated ginger
1 tbsp sweet soy sauce
1 tbsp tamarind juice
2 tsp light oil (vegetable or oil)
1 tbsp coriander powder
1 tbsp turmeric powder
2 tsp salt
2 tbsp palm sugar (brown sugar)
1 cup coconut milk
16-20 satay/bamboo sticks, soaked in water for 30 mins

Method:

Cut chicken into bite size pieces and place into a ceramic dish. Put the eschallots, garlic, lemongrass, ginger, soy sauce, tamarind juice and oil into the blender until they form a smooth paste. Add coriander powder, turmeric powder, salt, sugar and coconut milk, blending until smooth.

Pour the blended mixture over the chicken and stir to combine. Cover with plastic wrap and place in fridge for 1-2 hours to marinate.

Thread a few pieces of chicken onto each stick and cook on barbeque until golden

(A great one for all of your barbeque’s!)