Satay Chicken (With Coconut)

Ingredients for 6 servings :

• 500 g of chicken breast

For the Marinade :

• 200 ml coconut milk
• 2 limes
• 1 red chile
• 1 clove of garlic
• 1 tablespoon ground cumin
• 2 tablespoons soy sauce
• 1 tablespoon curry

For Satay Sauce :

• 125 g of peanut butter
• 1 spring onion
• 1 lemon
• 200 ml coconut milk
• salt

For the salad sprouts :

• 2 red onions
• 250 g of bean sprouts
• 2 tablespoons julienned basil
• 2 tablespoons julienned mint
• sesame oil
• salt

Cut the chicken into thick strips . Mix the coconut milk, the lime juice , red chili pepper , garlic clove , cumin, soy sauce and curry and chicken reserve in the refrigerator for about 4 hours.

We dip the wooden skewers in water for 20 minutes, then drain them .

We took the chicken, drain and reserve the marinade. Heat the oil in a skillet. Prick the chicken on skewers and brown them on both sides.

For Satay Sauce : fry the finely chopped onion in a little oil , add the marinade. We cooked , add the coconut milk, peanut butter and lemon juice . Season with salt and , if necessary , lighten with a little water .

For the salad sprouts : cut the onion into thin strips . In a wok with a little sesame oil and a pinch of salt , saute onion and sprouts for 1 minute over high heat . Mix with basil and mint.

Serve the skewers with a little sauce on top and  with salad sprouts.