Cook Book Challenge: Week 12

If you have a list of sauces in your repertoire, you can turn any basic meal into something a little more special. This satay sauce recipe the The Australia Woman's Weekly's "The great chicken cookbook" serves that purpose. This sauce is made with common pantry ingredients and is <i>far</i> from traditional – served with marinated chicken shaslicks, it's perfect for those nights of zero inspiration.

I made two alterations to this recipe: one, I partially blended the sauce to make it less chunky, and second I added chicken

The recipe calls for grilled chicken, but you can just as easily fry them, bake them or cook them on a BBQ. Don't forget to soak your bamboo skewers first – this both sterelises them and stops them from burning.

Chicken Satay


1.5 kg chicken
1 tbsp ground cumin
2 tbsp ground coriander
2 tsp sugar
1/2 tsp salt
1 tsp saffron

Satay Sauce
1 onion
1 tbsp oil
1/2 cup water
2 tbsp peanut butter
1/2 tsp chilli powder
pinch salt
1 tsp sugar
1 tsp soy sauce
2 tsp lemon juice


1. Remove chicken meat from bones, cut into 2.5 cm cubes. Marinate chicken overnight with remaining ingredients.
2. Thread meat onto bamboo skewers. Grill, turning skewers occasionally, until cooked through. Baste with oil or melted butter several times during grilling to keep moist.
3. Serve with satay sauce.

Satay sauce
Sauté chopped onion in hot oil until soft. Add remaining ingredients; stir until sauce boils.



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