Boneless chicken breasts:- 400 grams
Dried red chillies:- 4
Lemon grass chopped:- 1 tablespoon
Garlic:- 6-7 cloves
Coriander seeds:- 1 teaspoon
Cumin seeds:- 1/4 teaspoon
Salt to taste
Brown sugar:- 2 teaspoons
Coconut milk:- 3-4 tablespoons
Lemon juice:- 1 tablespoon
Soy sauce:- 2 teaspoon
Bamboo skewers soaked as required
Oil to deep fry
Roasted peanuts coarsely powdered:- 1/4 cup
Oil:- 1 teaspoon
Onion chopped:- 1 small
Brown sugar:- 1/2 teaspoon
Salt:- 1/2 teaspoon
Garli crushed:- 4-6
Coconut milk:- 1 cup
Soy sauce:- 1 teaspoon
For the chicken satay, grind red chillies, lemon grass, three cloves of garlic, coriander seeds and cumin seeds to a smooth paste. Crush the remaining garlic cloves.
Slice the chicken breasts horizontally and cut into smaller pieces and place them in a bowl.
Add salt, crushed garlic, brown sugar, ground paste, coconut milk, lemon juice and mix.
Add soy sauce and mix and set aside to marinate for about fifteen minutes. String the chicken pieces onto satay sticks.
Heat a non-stick grill pan, add a little oil and place the satay sticks on it and cook. Turn sides a few times so that the chicken gets cooked evenly on all sides. Meanwhile make the peanut sauce.
Heat oil in a pan. Add onion and sauté till transluscent. Add peanuts and mix. Add two to three tablespoons water and cook.
Add brown sugar, salt, crushed garlic, coconut milk and mix. Add soy sauce and mix well .
Add soy sauce and mix well. Add a quarter cup of water and cook till the mixture gets a sauce consistency.
Serve the satay hot with the peanut sauce.