Chicken Satay

Country of Origin: Malaysia

Ingredients:

Main:
 1 kg boneless chicken thighs, skinless and cut into bite-sized pieces

Satay Spice Mix:

 1 lemongrass stalk, white bottom half only, hard outer leaves removed, finely chopped
 1 large onion, peeled and roughly chopped
 5 garlic cloves, peeled
 1 tsp ground coriander
 1 tsp chilli powder
 1 tsp ground turmeric
 1/2 tsp. fennel seeds
 1/2 tsp. ground cumin
 1 tbsp. of salt
 100 g of palm sugar, or dark brown sugar

Peanut Sauce:
 180g of dry-roasted peanuts, lightly salted, ground using a food processor to a fine crumb
 200g of coconut milk
 60g of palm sugar, or dark brown sugar
 2 1/2 tbsp. of tamarind paste
 1 pinch of chilli powder
 150 ml of water
 1/2 tsp. salt

To Serve:
 red onion, diced
 cucumber, diced

Directions:
 1. To begin, blend all satay spice mix ingredients together in a food processor until it achieves the
consistency of a smooth, fine paste. Set 3 tablespoons of the spice mix aside for making the
peanut sauce.
2. Place the rest of the spice mix into a container with the chicken pieces and leave to marinade in
the fridge for at least 4 hours, or preferably overnight.
3. To make the peanut sauce for the satay, add all the ingredients (including the reserved 3
tablespoons of spice paste) to a medium-sized saucepan. Place over a medium heat and bring to
boil, stirring every now and then to prevent it sticking to the bottom. Reduce the heat to low and
simmer for 5 minutes until the sauce thickens. Set aside.
4. Soak the skewers in water for 10 minutes. Skewer the chicken pieces onto skewers so that there
are 6 pieces per skewer.
5. To cook the skewers, you can use a flat-top griddle plate, a grill preheated to high or a barbecue.
Turn the skewers frequently to char each side for around 5 minutes or until the chicken is cooked
through.
6. Serve with the peanut sauce and freshly cut cucumber and red onion.

Tools/Equipments
 Food Processor
 Marinade Box
 Fridge
 Saucepan
 Skewer
 Flat-top Griddle Plate
 Grill