Chicken Satay with Gran-Hola Butter Cream


-2 Chicken breasts sliced.
-Macerate with 1/2 hours before with:
-1 tbsp of cumin
-1 tbsp of turmeric
-1/4 ginger root chopped
-1 tbsp of chopped garlic
-2 tbsp of olive oil
-Salt and pepper to taste

Ingredients for the Gran-Hola Butter cream, curry and coconut milk:
-1/4 of chopped onions
-1/2 copped ginger root
-1/2 cup of coconut milk
-2 tbsp of curry powder
-3 tbsp of Gran-Hola Butter
-2 tbsp of peanut butter
-1 tbsp of cayenne pepper (optional)
-2 tbsp of ghee (or oil of your choice)


In a frying pan add the ghee or oil to heat to medium temperature. Add the onion and ginger, when the onion is transparent you add the curry, stir it so that it is hot, do not let it burn because it becomes bitter.
Then you add the Gran-Hola Butter and the peanut butter. When the two butters come together you add the coconut milk and lower the temperature. Stir until everything comes together. Then you add the cayenne pepper, the amount depends on whether you like it more or less spicy.
Place the chicken strips on skewer sticks and place them on pan with a little oil.
◦ When they are golden, you eat them with the Gran-Hola cream
◦ You can garnish the plate with sesame seeds

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