Chicken Satay with peanut butter sauce

Ingredients

• 2 Mission Plain Naan

• 3 whole Chicken Legs, deboned and cut into 2cm chunks with skin on

• 1 stick Lemongrass

• ½ tsp Turmeric Powder

• ½ cm Ginger

• 2 Shallots, roughly chopped

• 2 Garlic Cloves

• ½ tsp Cumin Powder

• 1 tbsp Sugar

• 1 tsp Salt

• 2 Chili Padi

• 1 tbsp Sweet Soy Sauce

• ½ cup Chunky Peanut Butter

• ¼ cup Hot Water

• 1 Shallot, chopped finely

• 1 tbsp Soy Sauce

• ½ tsp Sugar

• A drizzle of Chilli Oil (optional)

• 2 tbsp Butter

• ½ Cucumber, sliced thinly

Featured Product

Mission Plain Naan

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Instructions

• Step 1

  In a food processor, blend together, lemongrass, turmeric powder, ginger, shallots, garlic, cumin, sugar, salt, chili padi and sweet soy sauce until smooth. Marinate the chicken chunks for at least 2 hours.

• Step 2

  In a bowl, mix together chunky peanut butter, hot water, shallots, soy sauce and sugar until it becomes a runny sauce and set aside. If you prefer a spicier peanut sauce, drizzle on some chilli oil.

• Step 3

  Once chicken is marinated, grill chicken chunks for approximately 4 to 5 minutes on each side until brown and cooked through. Set aside. Don’t worry about the black bits, they are the best for flavour!

• Step 4

  Toast Mission Plain Naan on a non-stick pan for approximately 1 to 2 minutes on each side. Once brown, brush with butter.

• Step 5

  Serve the buttery naan with a side of the peanut sauce, cucumber and onion, with a generous amount of the chicken satay. Garnish with some sliced chili and fresh coriander.