CHICKEN SATAY

Chicken satay with peanut sauce and pineapple salad

Ingredients
main:500g of skinless chicken breast fillets
2 stalks Lemon grass
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
2 tbsp Sugar
1/2 tsp Salt
2 tbsp Soy sauce
2 tbsp vegetable oil
For the peanut sauce:500g roasted peanuts
1 tsp ground coriander
1/2 tsp ground cumin
1 tsp garlic powder
2 tbsp Sugar
1/2 tsp Salt
1 tsp Chilli powder
1 litre water
For the pineapple salad:2 medium-sized pineapples, chopped into 2.5 cm cubes
1/2 Cucumber,
2 Tomatoes, sliced
2 tbsp Fish Sauce
1 tbsp Sesame oil
juice of 1 lime
1 tbsp Sesame seeds
2 coriander stalks, chopped
1 red chilli, chopped
1 spring onion, chopped
To serve:sliced Cucumber
Method
1. Slice the chicken across the grain into strips.
2. Peel the tough outer coating from the lemongrass stalks. Chop the white, bulbous part of the lemongrass stalks, discarding the fibrous remainder.
3. Place the chopped lemongrass in a mortar and pound with a pestle into a paste.
4. Mix the chicken strips with the lemongrass paste, then add in the coriander, cumin, turmeric, sugar, salt, soy sauce and oil and mix well. Marinate in the refrigerator for 30 minutes.
5. Meanwhile, make the peanut sauce. Grind the roasted peanuts in a blender until finely ground. Add in the coriander, cumin, garlic, sugar, salt and chilli and blend again until smooth.
6. Bring the water to the boil in a non-stick pan. Add in the peanut mixture, return to the boil, then reduce the heat and simmer for 15 minutes.
7. To make the pineapple salad, mix the pineapple, cucumber, and tomatoes together in a bowl. Add in the fish sauce and sesame sauce, toss and add the lime-juice. To finish, sprinkle with the sesame seeds, coriander, chilli and spring onion to garnish.
8. Preheat a grill until hot. Thread the marinated chicken onto 4 satay sticks and cook for 3-5 minutes, until the chicken is cooked through.
9. Serve the chicken with the peanut sauce, pineapple salad and cucumber slices