Malaysian Satay Chicken

Recipe sourced: en.christinesrecipes.com
Ingredients:
550gm chicken thigh (or chicken breast), cut into small pieces
1/2 onion
7 skewers

Seasoning:
1/2 tsp chicken powder
1/2 tsp salt
3 tsp sugar
1/2 tbsp coriander powder
1/2 tbsp turmeric powder
1/2 tbsp cumin powder
1/2 tbsp sweet paprika powder
1/2 tbsp chili powder (optional)
1 tbsp curry powder, parrot brand
a dash of sesame oil

Method:
Cut chicken thigh into 1 to 1 1/2 inches in thickness.
Smash onion with a food processor.  Mix all ingredients, marinate chicken and put in a fridge at least one day.
Preheat oven to 200C.  Soak skewers in cold water for 10 minutes.  Skewer marinated chicken.
Heat oil in frying pan over medium heat and cook chicken until both sides are light brown.
You don't want to burn them, so be careful as some sugar was added into the marinade.
Line a baking sheet with aluminium foil for easier clean up then spray with cooking spray.
Bake for 25 minutes.
Brush with honey when almost cooked.  Insert a needle into the thickest part of the chicken.
If no liquid runs out, it's done.  Serve with salad.

Peanut Satay sauce
Ingredients:
2 dried red chilies, soaked in hot water and finely chopped
1/2 onion, finely chopped
2 cloves garlic, minced
1 tsp curry powder
1/4 tsp cumin powder
1/2 tsp turmeric powder
125ml coconut milk
2 1/2 tbsp palm sugar, grated or chopped
3 tsp kecap manis (sweet soy sauce)
2 tsp tamarind puree
1 1/2 tbsp chunky peanut butter
salt to taste
2 tbsp peanuts, roasted and chopped

Method:

Heat oil in a heavy based pot over medium high heat.

Saute onion and garlic.  Add curry powder, cumin powder and turmeric powder.

Stir to combine, add red chilies and cook until aromatic.

Pour in coconut milk.  Reduce heat to low.  Stir in palm sugar, kecap manis and tamarind puree.

Season with salt.  Turn off the heat.

Stir in the peanut butter.  Combine with roasted peanuts when served.