Chicken satay and cucumber salad

Chicken satay and cucumber salad


Satay chicken skewers are always a winner and these ones are also gluten free, so everyone will be happy. Thanks Dani Venn!

The ingredient of Chicken satay and cucumber salad

  1. 500g Chicken tenderloins
  2. 1 tablespoon palm sugar, grated
  3. 1 tablespoon vegetable oil
  4. 2 teaspoons garlic, finely diced
  5. 1/2 cup coconut milk
  6. 1 cup white vinegar
  7. 1/2 cup water
  8. 1/2 cup sugar
  9. 1 tablespoon salt
  10. 2 Continental cucumbers, diced into 2cm chunks
  11. 1 chilli (optional if you donu2019t want a spicy salad)
  12. 1/2 cup coriander
  13. 1/2 cup mint, thinly sliced
  14. 1 tablespoon palm sugar
  15. 1 tablespoon coriander stalks, finely diced
  16. 2 teaspoons garlic, finely diced
  17. Zest of 1 lime
  18. 1/2 cup coconut milk
  19. 1/2 cup unsalted roasted peanuts, finely chopped
  20. 2 tablespoons cumin seeds
  21. 2 tablespoons coriander seeds
  22. 2 tablespoons fennel seeds
  23. 1 teaspoon whole black pepper
  24. 2 teaspoons ground turmeric
  25. 2 teaspoons salt flakes
  26. 1/2 teaspoon hot chilli powder (optional if you donu2019t want a spicy sauce)

The instruction how to make Chicken satay and cucumber salad

  1. To make the spice powder, add cumin, coriander and fennel seeds and black pepper to a medium sized frying pan. Over low heat (you should be able to keep your hand on the fry pan without it burning) roast the spices, shaking them around the pan, for approximately 3 u2013 5 minutes. Place spices in mortar and pestle and allow them to cool.
  2. Stir in ground turmeric, salt flakes and hot chilli powder then grind the spices into a fine powder.
  3. To make the marinade for the chicken, combine half the amount of spice powder with the marinade ingredients and mix well. In a mixing bowl combine chicken strips and marinade ingredients, rub in well then cover with plastic wrap and marinate for 1 hour u2013 overnight.
  4. To make the satay sauce, combine the remainder of the spice powder with the satay sauce ingredients. I use a mortar and pestle to mash up the ingredients together or you could use a small blender. Season with salt flakes. Adjust any ingredients according to the taste you desire. This sauce should keep for 3 days in the fridge
  5. To make the pickled cucumber salad, combine vinegar, water, sugar and salt over medium heat in a small pot and stir occasionally until sugar and salt has dissolved. Place chopped cucumbers in small bowl then pour over the warm pickling solution and allow cucumbers to sit for approx 10 u2013 15 minutes. Add chilli to the cucumber mix if you would like a spicy salad. Drain cucumbers and chilli then add coriander and mint.

Nutritions of Chicken satay and cucumber salad

fatContent: 637.891 calories
saturatedFatContent: 31.4 grams fat
carbohydrateContent: 14.6 grams saturated fat
sugarContent: 45.2 grams carbohydrates
fibreContent: 34 grams sugar
cholesterolContent: 47.9 grams protein
sodiumContent: 107 milligrams cholesterol

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