Chicken Satay

We traveled to Lombok and stayed at Sheraton Hotel. A few blocks from the hotel along the shore is a resto made of Nipa Hut. We tried chicken satay with stir fried veggies, telur (egg) and fried tempe. It was delicious! Somehow the color of the photo looks bluish to me. Naaah!!! don't even think it's the beach's reflection (big smile). Here is the recipe if you wanna give it a try! ;-).

Ingredients for Chicken Satay

• 1/2 cup coconut milk
• 1 clove garlic, minced
• 1 teaspoon curry powder
• 1 1/2 teaspoons brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 pound skinless, boneless chicken breast halves - cut into 1 inch strips
• 1 cup coconut milk
• 1 tablespoon curry powder
• 1/2 cup creamy peanut butter
• 3/4 cup chicken stock
• 1/4 cup brown sugar
• 2 tablespoons lime or lemon juice
• 1 teaspoon soy sauce
• Salt to taste
• 10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes

Directions

1. Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
2. Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
3. Preheat a grill for medium-high heat.
4. Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.