99. Chicken satay, Turmeric rice, and Peanut sauce



Chicken satay is originally from Southeast Asia—particularly Indonesia and Malaysia—but it has become loved worldwide. In Kenya, it fits right in with our love for grilled meats (like nyama choma), rich spices, and flavorful sauces. Served with golden turmeric rice and a creamy peanut sauce, this dish brings together smoky, nutty, and aromatic flavors perfect for family meals or special gatherings.






Ingedients
For the Chicken Satay:
  • 500g boneless chicken breast or thighs, cut into strips
  • 2 tablespoons soy sauce
  • 1 tablespoon honey or brown sugar
  • 2 cloves garlic, crushed
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon curry powder
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • Juice of 1 lemon
  • Salt and black pepper to taste
  • Bamboo skewers (soaked in water for 30 minutes)














For the Turmeric Rice:
  • 2 cups rice (preferably long grain or basmati)
  • 1 tablespoon vegetable oil or butter
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon turmeric powder
  • 4 cups water or chicken broth
  • Salt to taste

For the Peanut Sauce:

  • ½ cup smooth peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar or honey
  • ½ teaspoon chili flakes (optional)
  • ½ teaspoon garlic powder
  • Juice of ½ lime or lemon
  • ½ cup warm water (adjust for thickness)

Method
Chicken Satay:
  1. Mix all marinade ingredients in a bowl. Add chicken strips and coat well. Let it marinate for at least 1 hour (or overnight in the fridge).
  2. Thread the marinated chicken onto skewers.
  3. Grill or pan-sear the chicken on medium-high heat for 3–4 minutes per side until fully cooked and slightly charred. Set aside.


Turmeric Rice:

  1. Heat oil/butter in a sufuria. Add onions and garlic, sauté until soft.
  2. Add turmeric and stir for a few seconds to bring out the color and aroma.
  3. Add rice and mix to coat with spices.
  4. Pour in water/broth, season with salt, and bring to a boil.
  5. Lower heat, cover, and simmer until rice is cooked and fluffy (about 15–20 minutes).

Peanut Sauce:

  1. In a small saucepan or bowl, mix all ingredients until smooth. Add more water if needed to loosen the sauce.
  2. Warm the sauce gently over low heat if serving hot, or leave it at room temperature if you prefer it as a dipping sauce.

Plate the turmeric rice alongside the chicken satay skewers. Drizzle or serve the peanut sauce on the side. Add a small kachumbari salad (tomato, onion, and cilantro) for a Kenyan touch! 

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