Satay Ayam

I should say Spicy Chicken Satay with peanut sauce.
I know I am a bit late in posting the satay recipe for Meeta's event. I just found out that she has posted the round up :-) yeah i am late, I have no idea how everybody keep up with the event, before I just went to TOI and looked there as it was written in a calander and I knew when the event was ending.
Anyway I missed the deadline :-(
Still I thought I will post these delicious satay.
This is what we had for saturday dinner.

The original recipe is from Madur jaffery's book Far eastern cookery. I bought this book after getting married year and years back . In the begning i used exactly as she told but then in the years I have added more things to the marinade as i see in other books some ingridients and then next time i add them to the marinade.
In the years it has devoloped to a totaly different one than the original recipe.
The peanut sauce I stick to her original recipe as they are easy to make and i think they are yummy.

For the satay.
Chicken breas 3. cut in bite size pieces
2 cloves garlic chopped
I tbsp ginger paste
1 small onion finley chopped
2 tsp light soysauce
2 tbsp lime juice
1 to 2 tbsp kejap Manais (you can buy this in the chinese or indoneasin or thai shops, it is a thick syrupy sauce)
1 tbsp corriander powdder
1 to 2 chillies chopped fine
1 stich leamon grass chopped.
1 tbsp oil

You don't have to take the correct measurments for the marinade, make it according to your taste.

Mix above ingridients and keep in the fridge overnigh covered with a cling film.
Thread the skewer with the marinated chicken piece ( if you are using the bamboo sticks soak the sticks in cold water for 30 minutes so they don't burn while they are in the oven)
You can grill the chicken skewers I did in the oven.
Preheat the oven 200°C and cook then in the oven for 20 to 52 minutes or till they are done, turing the chieken skewers once or twice.
While the chicken is cooking make the peanut sauce.
For the peanut sauce.
100 gm roasted peanuts
2 garlic cloves
25 gm shallots finley chopped.
1 tsp chillie powder
salt according to your taste
1 tsp brown sugar
2 absp oil
450 ml water
1 absp of corn flour
3 to 4 tbsp of lime juice.

Put the peanuts into a gringer and grind them as finley as possible.
Heat the oil and add the onione and garlic, when they are softened add the ground peanuts,chillie powder, salt , sugar and water.
Stir and bring to boil.
Reduce the heat and simmer for 15 to 20 minutes.
Mix a bit of water in the corn flour and add to the peanut sauce to make it a bit thicker. You only have to do this if you sauce is a bit wattery.
Ad dthe lime juice to the sauce and serve with the chicken satay.