Chicken Satay Pizza - a Slice of Indonesia
Recently I’ve been staying in Jakarta with friends, and we’ve been mostly eating out in fancy western restaurants, but today we ate street food. The fact that surprised me most was that satays are really Indonesian, and have just been popularized though Thai restaurants. After trying some incredible chicken satays dripping with peanut sauce, I decided to try an interesting fusion with Chicken Satay Pizza. It's amazing.
1 large flour tortilla, or pre-made pizza crusts (I use 365 Organic Whole Wheat pizza crusts)
150g ball fresh mozzarella, sliced.
4 tablespoons plain yoghurt (optional)
For curry sauce:
1/4 cup coconut milk
1/4 cup curry paste (or you can use pre-made curry sauce, and no coconut milk)
1 Tsp coconut oil (though any veggie oil works)
2 cloves garlic
1 cubed or sliced chicken breast
For tomato sauce: (optional, typical store bought works too)
2 tomatoes, chopped
1/4 onion, chopped finely
garlic, to taste, I suggest 1 clove
chilli flakes (optional)
Start with the curry sauce. Chop the garlic and cut the chicken. Although some people use cubes, I find that small strips work well and are easier to eat.
Heat a medium sauce pan with the oil and add garlic. Cook until brown.
Add remaining ingredients, mix, and let cool. If you’re using the coconut milk and paste, allow to cool a little first. If you’re using the curry sauce, go straight ahead. When cool, add chicken. Allow uncooked chicken cubes to marinate while you do the rest. About an hour of soaking is optimal. I always put chicken in a zip lock bag to marinate, and shake it up a few times. Although not as pretty, it’s very efficient.
Chop up your tomatoes. How you chop them will affect your sauce. I like a chunky sauce, so I chop very coarsely.
Brown the onions and garlic. Then add in and cook all tomato sauce ingredients together on medium-high heat for about 20 minutes. The final result will not be a smooth sauce, but rather more like a bruschetta. Because it isn’t cooked very long, it can be acidic. If it’s too acidic, add some parmesan cheese and just a bit of sugar (about 1/4 teaspoon). If that fails, add a tiny bit of baking powder.
Heat up a sauce pan on low. Drop in the marinated chicken, cover the pot, and cook until cooked through.
Preheat the oven to 400F. Take out your tortillas, and cover with a thin layer of tomato sauce - you don’t want the tomato to overpower the curry.
Cover with sliced mozzarella and satay chicken.
Sprinkle with satay sauce, and stick in oven for 10-15 minutes.
When done, sprinkle with oregano, drizzle with yoghurt, and enjoy the feast!
Anne Driscoll is a member of the Youth Travel Blogging Mentorship Program
Photos courtesy and copyright Anne Driscoll