Go Asia - Peanut Banana Chutney & Lemongrass Chicken Skewers

Time for another asian dish! Classical, but with a new twist. Just how I like it ;)

The other day, I was flicking through Kim Sohyi´s cookbook "Kim". I met her at the taping of the Kuechenschlacht this March in Hamburg, and was really impressed by her kindness and cooking skills. My eye was caught by a recipe for a peanut banana chutney. I´ve only known the combination of peanut and bananas in Peanut Butter & Banana Sandwiches (just like Elvis Presley), and I really like the taste, so this sounded just perfect to give it a shot.


The recipe serves the chutney with lemongrass scallop skewers and fruity sushi rice, but I wasn´t in the mood for seafood - and I absolutely adore the classical Saté - chicken skewers with peanut sauce. So I figured the chicken would do just as well, and I was right (uuuuh, how I like that :) ).

The preping of this dish is so easy - and the dish itself is finger-licking good. Trust me. I´ve hidden the leftovers of the chutney in the darkest, most far away corner of the fridge in the hope of having it all for myself.

Recipe for Peanut Banana Chutney & Lemongrass Chicken Skewers


Ingredients for 2

300g chicken breast
2 sticks lemongrass
salt and pepper

3 tablespoons peanut butter
1 banana
knob of butter
1/2 teaspoon chopped chili
1 teaspoon sugar
1 tablespoon balsamico
1 clove of garlic
100ml coconut milk


Preparation

1. For the chutney, heat butter in a pan. Cut bananas into cubes, mince garlic. Add all ingredients to the butter, cook for 2 minutes. Remove from heat.
2. For the skewers, cut lemongrass into equally long pieces, and sharpen the tip.
   
3. Spike cubed chicken onto lemongrass. Season with salt and pepper.
4. Heat butter in another pan. Sear skewers until golden brown.
5. Serve chutney in a small glass or dish, together with skewers.
   

Guten Appetit! Enjoy your meal! Bon Appétit!