The Dutch Flame

This homemade chicken satay is a favorite for its rich, flavorful sauce and tender texture. The key to keeping the chicken juicy is simple but effective: remove it from the sauce while it thickens, covering it or keeping it lightly coated. Only shred the chicken when it returns to the sauce—ensuring it remains moist and full of flavor.

Paired with coconut rice, crispy fried onions, or warm garlic naan, it’s sure to impress!

Ingedients

Pantry staples: salt, pepper, and oil for cooking.

Ingredient	Quantity
Sambal (any type)	2 tbsp
Fresh Garlic	1 clove
Chicken thighs (or whole chicken)	500 gram
Coconut milk	500 ml
Peanut butter (smooth)	4 tbsp
Soy sauce	4 tbsp
Fish sauce	2 tbsp
Red bell pepper	4 pieces
Red wine vinegar	2 tbsp

Instructions

1. Prepare the chicken: Ensure it is fully thawed.
2. Heat oil in a pan and sauté the garlic and sambal until aromatic.
3. Season the chicken with salt and pepper, then sear it on high heat until golden brown.
   • Tip: Avoid burning the chicken, as it can create a bitter taste.
4. In a separate pan, gently warm the coconut milk with a splash of water, soy sauce, fish sauce, and peanut butter. Stir until smooth, but do not let it boil.
5. Taste the sauce and adjust the seasoning with extra salt, pepper, soy sauce, or fish sauce if needed
6. Chop the bell peppers into large chunks and sauté them alongside the chicken.
7. Once the chicken is nicely browned, lower the heat and pour the sauce over it, stirring well.
8. Let the sauce simmer on low heat for about an hour.
9. Remove the chicken and bell peppers from the sauce and place them on a plate, covering them to prevent drying out.
10. Turn up the heat and bring the sauce to a boil, reducing it until it reaches a smooth, glossy consistency.
11. Taste again and adjust seasoning as needed.
12. Shred the chicken into smaller pieces, removing any bones.
    • Tip: Drizzle some sauce over the shredded chicken to keep it moist.
13. Return the chicken and bell peppers to the sauce.
14. aste one final time, then turn off the heat until ready to serve

Serving Suggestions

Perfect with coconut rice, crispy fried onions, or warm garlic naan.