This Southeast Asian delicacy is hard to resist and easy to make in a jiffy. Popular particularly in Malaysia, Indonesia and Thailand as street food, or in Restaurants or at traditional occasional feasts. There are many variations in the method, although authentic version uses skewers from the midrib of the coconut palm frond or skewered in lemon grass sticks, but the bamboo skewers are often used in general. Served alongside a peanutty sauce or a sambal (spicy sauce) takes the whole experience to another level. So here we go.
- Chicken breast- 800 gms (4 chicken breast halves, cubed)
- Peanut butter- 1 tbsp
- Soy sauce- 1/4 cup
- Lime juice-1/4 cup
- Brown sugar- 1 1/2tsp
- Curry powder- 1 tbsp (store bought or check notes on how to make it at home)
- Garlic- 1 clove chopped
- Hot sauce- 1tsp
- Ginger paste- 1/2 tsp
- 1In a bowl add all the above ingredients and mix to make a marinade. Marinate the chicken for min 2 hours or overnight. Add salt only if needed as soy sauce contains salt.
- 2Soak the bamboo skewers for 10 mins, heat the grill to high heat and Weave the chicken onto skewers, then grill for 5 minutes per side.
- Notes: How to make simple Curry Powder.
1 tablespoon cumin seeds
1 tablespoon yellow mustard seeds
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 tablespoon turmeric powder
1 tablespoon chilli powder
Lightly toast the seeds and grind to a fine powder.
Add the chilli and turmeric powder and combine all ingredients thoroughly. Store in air tight container.