31min 4 ppl
Chicken Satay
53 minutes
4 people
Medium31–60 min or 7–12 steps
53 min · 9 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 29g
Carbs 32g
Fats 20g
About this dish
Turmeric-and-lemongrass-marinated chicken threaded onto skewers and grilled over high heat until charred at the edges, served with a thick roasted peanut dipping sauce.
Allergy Info
Peanuts, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Shallotspeeled, for the marinade4
- Garlic clovesfor the marinade3
- Lemongrass stalkstender core only, roughly chopped2
- Cucumbercut into chunks, to serve1
Meat & Poultry
- Chicken Thighsboneless, skinless, cut into 2cm strips600 g
Tins & Jars
- Coconut Milkfor the peanut sauce150 ml
- Tamarind Pastefor the peanut sauce1 tbsp
Dried Goods
- Palm sugar2 tbsp
- Roasted peanutsfor the peanut sauce100 g
Spices & Seasonings
- Turmeric powder1 tbsp
- Coriander Seedstoasted and ground1 tbsp
- Dried Red Chilliessoaked in hot water, for the peanut sauce3
Oils & Condiments
- Fish sauce1 tbsp
- Vegetable Oil3 tbsp
Utensils
- Blender
- Mixing bowl
- Bamboo skewers
- Griddle pan
- Meat thermometer
- Small saucepan
Method
1
Blend the shallots, garlic, lemongrass, turmeric and ground coriander with two tablespoons of water into a smooth paste.
Approx. 5 minutes
2
In a mixing bowl, combine the chicken strips with the spice paste, palm sugar, fish sauce and one tablespoon of the vegetable oil, mixing well to coat every piece.
Approx. 10 minutes
3
Cover the bowl and refrigerate for at least four hours, or overnight, so the marinade penetrates the meat.
Approx. 2 minutes
4
Thread the marinated chicken onto bamboo skewers, four or five pieces per skewer.
Approx. 12 minutes
5
Blend the soaked dried chillies with the roasted peanuts, coconut milk and tamarind paste into a coarse, thick sauce.
Approx. 5 minutes
6
Simmer the peanut sauce in a small saucepan over low heat for five minutes, stirring often, until glossy and slightly thickened.
Approx. 5 minutes
7
Brush a griddle pan with the remaining vegetable oil and heat over high heat until shimmering.
Approx. 3 minutes
8
Grill the skewers for three to four minutes on each side, turning once, until charred at the edges and the chicken reaches 74°C on a meat thermometer.
Approx. 8 minutes
9
Serve the skewers hot with the peanut sauce and cucumber chunks alongside.
Approx. 3 minutes
