Satay Skewers with Peanut Sauce

Ingredients

• 400 g chicken breast fillet
• 1 tbsp honey
• 2 tbsp sesame oil
• 2 tbsp warm water
• 2 tbsp Soy sauce
• 0.5 tsp turmeric
• curry powder
• skewers
• peanut oil (for frying)
• 250 g Basmati rice
• 1 l warm water
• a pinch salt
• 1 tsp butter
• 1 Shallot
• curry powder
• 300 ml coconut milk
• chili powder (optional)
• 100 ml whipping cream
• instant broth
• chili powder
• Salt
• Pepper
• 100 g roasted unsalted peanuts

Instructions

1. 1.

   Cut the meat into about 2 cm wide strips and thread them onto skewers. Whisk honey with oil, water, soy sauce and turmeric. Add enough curry powder to create a strongly flavored sauce. Cover the meat and refrigerate for about 30 minutes to marinate.

2. 2.

   Place the rice in a pot with water and salt, bring to a boil, then simmer gently for about 8 minutes until cooked. Drain and set aside. In the same pot melt butter, add the rice back in, stir, and let it rest on a warm stove top for about 5 minutes.

3. 3.

   Heat some oil in a large pan and brown the skewers all around. Remove them and keep covered and warm.

4. 4.

   Peel and finely dice the shallot. If needed, heat a little more oil in the pan, sauté the shallot and dust with curry powder. Pour in coconut milk and whipping cream, bring to a boil, and season heavily. Briefly reheat the skewers in the sauce, then sprinkle roasted peanuts on top before serving.