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Coconut Chicken Satays




Source of Recipe


Source: The Barbecue Cookbook


List of Ingredients




1 1/2 pound boned and skinned chicken breasts

1 quantity Coconut and Lemon Grass Sauce

1 tablespoon soy sauce

12 long bamboo skewers



Recipe



Cut chicken breasts into 3/4 inch cubes. Put a third of the Coconut and Lemon Grass Sauce in a bowl, stir in soya sauce and add cubed chicken. Toss well to coat, cover and marinate for 1 hour in refrigerator. Soak bamboo skewers in cold water for 1 hour. Thread 6-7 pieces of chicken onto each skewer and take out to barbecue with remaining marinade and the remainder of the Coconut and Lemon Grass Sauce in a small pan.


Place the pan of sauce on the side of the grill to heat through. Cook chicken skewers on grill over a hot fire for 6-8 minutes until just cooked through, turning and basting often with marinade. Pile satays onto a warm platter and pour sauce into a bowl. Serve with boiled rice and a salad of tomato and cucumber slices sprinkled with chopped spring onions (scallions).


Coconut and Lemon Grass Sauce:
3 inch piece lemon grass (see note)

1 medium-sized red onion or 5-6 shallots, chopped

1 clove garlic, chopped

1 tablespoon chopped fresh ginger

1-3 red chiles, seeded and chopped

2 tablespoon cooking oil

1 tablespoon chopped fresh coriander

1 cup thick canned coconut milk

1 tablespoon lime juice

1 tablespoon light soya sauce

1/4 teaspoon turmeric



RECIPE METHOD


Slice the lemon grass as finely as possible so that it can be ground more readily (it tends to be fibrous). Place in bowl of food processor with onion or shallots, garlic, ginger and chillies to taste. Process to a paste. Heat oil in a saucepan, add lemon grass-onion mixture and fry gently for 5 minutes, stirring often. Add remaining ingredients and simmer gently for 10 minutes.

Use as a sauce or baste for fish or chicken, or as directed in recipes. May be stored in refrigerator in a sealed jar for up to 1 week.


Note: Cut lemongrass from bottom section of stalk just above the root, if present; this is the only part used. If fresh lemon grass is not available, substitute 12 pieces dried lemon grass (available from Asian food stores) or 1 teaspoon grated lemon rind.