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1
Cut chicken breasts into 2 to 3 inch by 1/4 inch thick (5 cm x 5 mm) strips
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2
In a small bowl mix together lemon juice, 1 teaspoon soy sauce, honey, tumeric and 1/2 teaspoon of sambal chilli (sambal olec)
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3
Mix marinade with chicken refrigerate for at least one hour Soak the bamboo skewers in water for 1 hour before using.
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4
Thread one chicken piece onto each bamboo skewer BBQ or grill for a few minutes on each side - Important do not overcook or they will dry out and become tough.
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5
Satay sauce....
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6
Put milk & desiccated coconut in a small saucepan stir and bring to the boil then turn off allow to steep 5 10 minutes.
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7
Strain milk from coconut through a sieve press with the back of a spoon to make sure you extract as much of the milk from the coconut as you can.
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8
Blend ginger, onion, garlic to a puree with a hand blender or pound to a paste with a mortar and pestle.
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9
Over low heat gently fry the puree for 5 minutes in a small pan with a teaspoon or so of vegetable oil.
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10
Add 1 teaspoon curry powder and 1 tablespoon soy sauce - stir for a few minutes.
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11
Add peanut butter and 1 teaspoon sambal chilli paste stir for a few minutes.
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12
Add coconut milk and stir until peanut mixture is incorporated evenly.
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13
Bring to a near boil stiring all the while then simmer stirring occasionally for 5 minutes.
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14
adjust ingredients (curry powder or soy souce or chilli paste or peanut butter to taste).
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15
The sauce with thicken considerably as it cools.
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16
Turn off heat continue to stir occasionally to ensure sauce does not split.
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17
Adjust curry powder, chilli paste and peanut butter amounts to suit your tastes.
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18
Pass round on a platter with satay sauce as a starter for a barbeque or make a salad of iceberg lettuce, tomato, cucumber, green (spring) onions and sliced hard boiled egg - top with chicken and satay sauce.
