You need to marinate the chicken in the sauce, I usually only marinate it for about 20 minutes, because I decide to make this dish on a spur of the moment, but it can be left covered in the fridge all day.
Now I don't bother fooling around putting my chicken on skewers , because I will only have to pull the meat of before eating. Especially as Miss Fish can't handle meat on skewers, last time I gave her meat on a skewer she nearly put it into her eye trying to get the meat off !
I cut the chicken into long strips about 2 cm wide and the length of the chicken fillet.
You can use this satay sauce if you make gado gado.
Chicken fillets cut into strips - this recipe is enough for 3 fillets
To serve - steamed rice
Marinade: 1/2 can coconut cream use any liquid in the marinade and keep the thick cream for the sauce, 1 stalk of lemon grass, white part finely chopped, 1 tsp ground turmeric. 1 tsp palm sugar or brown sugar, 1 tsp each ground cumin and coriander
Mix all marinade ingredients together add chicken stir to coat. You can put on skewers just before cooking.
remainder of coconut cream, 1 dessertspoon sweet chilli sauce, 1 tsp fish sauce, 1 tsp lemon grass powder - I use Peter Watson brand my last tin lasted many years, 1 tsp palm sugar or brown sugar, 1/2 cup crunchy peanut butter
Stir together in a saucepan heat slowly, if you heat to quickly the oil comes out of the peanut butter. Taste you may need more sugar or sweet chilli sauce.
To cook the chicken heat a BBQ grill, griddle pan or a large frypan. Add the chicken strips cook 2-3 minutes, turnover reduce heat to medium. leave another 2-3 minutes or until cooked through but still moist.
Remove and serve with steamed rice and satay sauce.