Satai Chicken Gravy

Satai has unique on this one. Do not use peanuts but smothered in deliciouspiquant. The more steady it felt because the meat was seasoned well. Give a littlesweet soy sauce and chili sauce to a full, luscious!

Ingredients:

300 g chicken breast meat, cut into ½ cm 3x4x

Satai skewers

Seasonings, puree:

3 cloves garlic

1/2 tsp coriander

1/2 tsp pepper

1 tsp granulated sugar

Gravy:

fresh coconut milk 500 ml

1 sheet of lime leaves

1 sheet of bay leaf

1 stalk Lemongrass, mashed

Puree:

4 cloves garlic

2 grains candlenut

2 cm turmeric

1/2 tsp pepper granules

1 tsp salt

Complement:

sweet soy sauce

fried shallots

spicy Cayenne

How To Make:

Stir the pieces of chicken meat with seasonings until blended.

Tusuki every 3-4 pieces of chicken skewers with satai.

Grilled over coals until the meat is overcooked and a bit dry. Lift.

Gravy: Saute seasoning smooth with a little oil until fragrant.

Insert the lime leaves, Bay leaves and Lemongrass. Stir until wilted. Lift.

Boil the coconut milk with sautéed seasoning to boil awhile. Lift.

Place the serving plate in satai. Flush with the broth.

Serve with a Complement.

Servings for 4 servings.