Indonesian Sate Kebabs

Cut chicken breast fillet into narrow strips. Thread meat onto wooden skewers in a wave shape. Prepare a marinade from white wine vinegar, soy sauce, sambal oelek and Maggi spice mix 1, brush the skewers with it and leave to marinate in the refrigerator for about one hour.

Heat sunflower oil or other vegetable oil and roast kebabs in it for about five minutes. For the curry peanut sauce, heat a quarter of a liter of water, stir in Maggi Meisterklasse Preparation for Curry Cream Sauce, bring to a boil and cook on a gentle heat for one minute. Fold in peanut cream and whipped cream and heat. Season with sambal oelek if desired. Serve sauce with skewers.

Serve with basmati or baguette long grain rice.

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