Ingredients

· 250 g chicken

· 1 teaspoon ginger

· 1 teaspoon garlic

· A pinch of turmeric

· 1 teaspoon soy sauce

· 1 teaspoon red chili paste

· 1 teaspoon olive oil

· 1 Lemon juice

· For the peanut sauce:

· 1 cup peanuts

· 1 onion

· 1 teaspoon ginger

· 1 stalk lemon grass

· 2 lime leaves

· 2 teaspoon oil

· 1 teaspoon red chilli paste

· 2 teaspoon jaggery

· 1 cup coconut milk

· ½ cup tamarind

· Salt and pepper to taste

Method

Marinate the chicken with all the ingredients. Thread them on to skewers and deep fry to cook evenly on all sides. For the peanut sauce: In a pot, sweat off the onions, ginger, lemon grass, lime leaves. Add in the crushed peanuts and the red chili paste. Mix in the jaggery/palm sugar. Then, add the coconut milk. Simmer and blend to form a paste. Season the sauce to taste. Serve the chicken satay with peanut sauce. You can freeze the uncooked chicken skewers for up two months.