Monday, 3 April 2017

Golden Satay Chicken

Golden Satay Chicken – serves 2
Herb marinate
A handful of fresh turmeric
A root piece of galangal about 3-4 inches
3 large stalks lemongrass
Chilli (optional)

2 palm size piece of organic chicken breasts, sliced

Satay sauce
Herb blend
6 cloves garlic
1 onion
1 cup coconut milk
3 tamarind slices
Ground almond/ cashews to thicken
2 tsp maple syrup (optional), to taste
Salt to taste

Remove skin from turmeric and galangal or scrub them clean.  Cut out the pale part of lemongrass.  Put all herbs in a blender and blend till fine.  Put blended herbs into freezer containers, this makes about 4 serves.  Reserve 2 serves for satay sauce, where you will add garlic and onions, and other sauce ingredients in.  (do not add garlic and onion if you are FODMAP sensitive)

Slice chicken breast.  Marinate overnight or at least for an hour with one portion of the herb marinate. 

Heat some coconut oil in a pan and put chicken in to sauté until just cooked.  Serve with satay sauce.

To make the sauce, once the first herb blend is added with onions, garlic and blended again, sauté in a pan with coconut oil until fragrant.  Add tamarind slices and coconut milk to simmer for about 15 minutes.  Make sure liquid does not dry out.  After simmering discard tamarind slices and add ground almonds to thicken (you can make it crunchy if the nuts are not ground too finely).  Add maple syrup (optional) and salt to taste. If you have trouble sourcing for tamarind slices, use lime juice (1 medium fruit is typically adequate).

Save one half of the cooked satay sauce in a freezer container for later use.  Serve the other half with the cooked golden satay chicken.  Serve with 2-3 cups of lightly steamed vegetables or 150g rocket/ mesclun salad greens.

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