Kadavu Chicken Satay
From mbelisle 10 years ago
- 30 min to make
- Serves 6
This is a recipe from a cookbook put out by the Fiji Ministry of Health. I have adapted it based on ingredients I had readily available but other vegetables work just as well as those listed.
Ingredients
- 1 lb boneless skinless chicken, cut in stir fry pieces shopping list
- 2-3 cloves garlic, crushed shopping list
- 1 tsp virgin coconut oil shopping list
- 1 large carrot, sliced shopping list
- 1 napa cabbage, sliced into strips shopping list
- 1/4 regular cabbage, sliced shopping list
- 2 eggplant, sliced shopping list
Sauce
- 1/4 cup red onion, diced fine shopping list
- equal parts (1 to 1 1/2 tsp of each) chili powder, coriander, cumin shopping list
- 2 cloves garlic, crushed shopping list
- juice of 1/2 of a lime or lemon shopping list
- 1 tbsp virgin coconut oil shopping list
- 3 tbsp shredded coconut shopping list
- 3 tbsp peanut butter shopping list
- 1 tsp soy sauce shopping list
- 2 tbsp raw sugar shopping list
- 1-2 cups water shopping list
How to make it
- Start with the sauce - Temper the spices with the onion and garlic in coconut oil over medium heat for about 30 seconds.
- Add the peanut butter, lime juice, sugar, coconut and soy sauce and stir to form a thick paste.
- Add water slowly, stirring, to get the sauce to the consistency you want, then simmer for a few minutes and take off the heat.
- In a small amount of oil brown the chicken with the garlic.
- Add the vegetables and stir fry until desired done-ness is reached (I like my veggies cooked, not raw, so I keep them in there for a bit)
- Pour the sauce over and heat for a couple of minutes then serve.
People Who Like This Dish 3
- jee Nowhere, Us
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- mbelisle Suva, Fiji
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