How I Make Indonesian Chicken Satay

We are planning to go to Bali soon and my preparation includes getting used to Indonesian dishes. Being mostly aware of Indonesia’s chicken satay, I decided to cook it for our lunch.

Satay is Southeast Asian version of kebab.  It can be chicken, beef, pork, goat or lamb, skewered then barbecued. It is marinated in curry, turmeric or other spices that gives it a distinctive taste. I like mine adding coconut milk to its marinade. Satay won’t be complete without the peanut sauce.

Come and make chicken satay with me.

1. Prepare all the ingredients needed.

• 1 kilo chicken breast
• 5 tbsp peanut butter
• 1/2 cup coconut milk
• 2 tbsp brown sugar
• 1 tbsp turmeric powder
• 1 tsp salt
• 1 tsp pepper
• 1 chicken bouillon 
• crushed peanuts
• anatto powder
• onion
• garlic
• oil

2. Slice chicken breast into small chunks.

3. Combine coconut milk, two tablespoons of peanut butter, six garlic cloves, turmeric powder, a tablespoon of brown sugar salt and pepper in a bowl.

4. Marinate chicken breast and place in the fridge overnight.

5. Skewer marinated chicken using wet bamboo sticks.

6. Get the grill ready. I’m using pan because I don’t cast iron or grill but that’s much preferable. Heat oil.

7. Cook satay. Flip from time to time.

8. Dilute chicken bouillon and anatto powder in a cup of hot water.

9. Make the sauce by sautéing onion and garlic. Add chicken broth mixture into the pan. Also add peanut butter, crushed peanuts and a tablespoon of sugar. Mix well.

10. Your Chicken Satay is now done. Serve this with the peanut sauce.