We had a Thai themed Potluck to celebrate a good friends birthday and the only Thai starter I has ever eaten was this one. So decided to cook this for the potluck.
As usual this may not be the authentic recipe but is a mish-mash of the different recipes I found online with some bit of improvisations according to my tastes.

Thai Chicken Satay


  1. Take 500 gms of chicken breasts. Wash it and clean it and cut it into long triangular pieces and keep aside
  2. Make a marinade by grinding together (I used my mixer gridner) 1 tsp red chilli powder, 1 tsp cumin powder, 1 tsp coriander powder 1 tsp fish sauce, 1 tsp chilli sauce, 10 garlic flakes, 1 tsp brown sugar, 1 tsp soya sauce, 4 tsp coconut powder or coconut milk, 1 small marble sized tamarind piece, 2-3 tsp of peanut butter ( you can replace this with peanuts), 3 fresh red chillies thinly sliced, 3 leaves of lemon grass and 2-3 lemon leaves. You can replace lemon leaves with 2 tsp lemon juice. Adjust the salt and sugar according to your taste. Add some oil to this marinade. This marinade has a yummy peanut and lemon taste.
  3. Marinte the chicken well and  leave this in the refrigerator overnight for the perfect satays.
  4. Take 6 inch bamboo skewers and dip them in water for 30 mins. Take out the skewers and arrange the chicken 1 each on each skewer
  5. Preheat the oven @ 220 degree Celsius. Grill the chicken and after 15 mins turn them on the skewer. You can brush some marinade on the chicken as you turn them over.
  6. It takes about 40 mins to cook but then may depend on your oven. Keep an eye on the chicken to ensure it is not burnt. Remove from the oven when cooked and serve with peanut sauce.
  7. You can also fry this on the tawa but it may not turn out as juicy as it is in the oven.

Peanut Sauce

  1. Heat a pan and pour 1 tbsp of sesame seed oil in it. 
  2. Add 5-6 flakes of finely chopped garlic to it.
  3. When the garlic is slightly brown add 1 tbsp coarsely ground roasted peanut  to it. 
  4. Add 3 tsp peanut butter, 100 ml of coconut milk, 1 tsp soya sauce, 1 tsp chilli paste and lime juice, mix well and cook it till it reaches a boil. Adjust for salt and sugar. 

Anya, my daughter loves chicken which is not very spicy. Had some chicken breasts in the refrigerator and decided to cook this not too spicy dish for her.
Very simple recipe and difficult to get this wrong.
Sweet and Sour  chinese chicken

  1. Clean and wash 250 gms of chicken breasts. Cut them into small 1 inch slices, season with salt and pepper and keep aside.
  2. As the chicken is marinating, chop 2 small carrots into longish slices. Cut 2 onions into 4 pieces and separate the florets. You can also dice some spring onions. Cut 1 green capsicum into small cubes.
  3. Take 1 tsp soya sauce, 1 tsp green chilli sauce, 1 tsp finely chopped ginger and garlic, 1 tbsp white flour(maida), 1/2 teaspoon baking powder, 1 tbsp corn starch, 1 egg white and water (as needed) to prepare a fine batter.
  4. Add the chicken to this batter, coat it well and deep fry in a oil. As the chicken starts getting golden brown and cooked, strain and keep aside. 
  5. Prepare a mixture of 1 tbsp sugar, 1 cup water, 2 tbsp white vinegar, 1 tbsp tomato ketchup, 2 tsp soya sauce, 1 tsp red chilli sauce and 1 tbsp corn starch, mix well and keep aside.
  6. Now for the sauce, take a wok and add 1 tbsp oil to it.  Add 1 tsp each of finely chopped ginger, garlic and chilli. (You can add more of this according to taste)
  7. Add the cut vegetables and saute this well for 5 mins. Add the sauce, mix well and bring to a good boil. Check if the vegetables are cooked till they are nice and crunch. When almost done add the chicken and cook till all the chicken and vegetables are well coated with the sauce. 
  8. Garnish with spring onions greens and serve.

Note: The original recipe contains pineapple chunks added along with vegetables, but I did not use it.

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