Ingredients
- 600 g chicken breast, diced
- 2 tablespoons soy sauce
- 1 tablespoon ground coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 2 tablespoons oil
- 200 g roasted peanuts
- 200 ml coconut milk
- 2 tablespoons kecap manis
- 1 tablespoon chili paste
- 1 tablespoon lime juice
- Soaked skewer sticks
Step-by-step
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- Mix the chicken in a bowl with the soy sauce, coriander, cumin, turmeric and oil. Marinate 30 minutes.
- For the sauce, put the peanuts in the mixing bowl and blend 10 sec/speed 8.
- Add the coconut milk, kecap manis, chili paste and lime juice.
- Cook the sauce 8 min/90°C/speed 2 until thickened. Set aside.
- Thread the chicken onto the skewers and grill on a griddle or very hot grill, turning until golden.
- Serve the skewers with the warm peanut sauce.
Tips
- Soak the skewer sticks so they don't burn.
- If the sauce thickens too much, loosen it with a little hot water.
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