Exotic Chicken Satay

Exotic Chicken Satay

Taste the fragrant flavours of SE Asia in this delicious chicken satay.
The ingredient list may be long but the method is simple.

Yield: 4

Ingredients

  • 600g chicken thigh fillets, cut into 3cm chunks
  • Marinade
  • 2 teaspoons Exotic Food chopped lemongrass
  • 1 teaspoon ground turmeric
  • 1 teaspoon Exotic Food minced galangal
  • 1 teaspoon Exotic Food minced garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon soy sauce
  • 2 teaspoons grated palm sugar or brown sugar
  • 1/4 cup oil
  • Satay Sauce
  • 1 medium sized red onion, finely chopped
  • 1-2 Exotic Food whole red chillies, finely chopped
  • 1 clove garlic, finely chopped
  • 1 teaspoon Exotic Food minced galangal
  • 1 teaspoon Exotic Food chopped lemongrass
  • 1 tablespoon lemon juice
  • 2 teaspoonns grated palm sugar or brown sugar
  • 1 teaspoon ground cumin
  • 1 cup peanuts, roasted and finely chopped
  • 2 teaspoons Exotic Food tamarind puree
  • sea salt

Method

Place the chicken in a shallow dish and add the lemongrass, turmeric, galangal, garlic, cumin, coriander, soy sauce, sugar and olive oil.  Turn the meat to coat with the marinade and refrigerate for at least 1 hour but up to 8 hours.

Sit 10 bamboo skewers – with the pointed end facing up –  in a glass of water, this will stop them burning while cooking the chicken.

To make the peanut sauce, heat a film of oil in a saucepan over a gentle heat.
Add the onion, chillies and garlic and cook until tender.  Mix in the galangal, lemon grass, lemon juice and cumin, gently cook for 2-3 minutes before adding the peanuts, tamarind paste and enough water* to make a sauce like consistency.  The sauce will thicken more as it heats so adjust liquid accordingly.  Season to taste with salt.

Thread the chicken onto the skewers and cook over a barbecue or griddle pan for 10-15 minutes, turning at times, until well coloured and cooked through.

Serve with steamed rice, sauce, greens of choice and a scattering of coriander leaves.

*for added flavour, use coconut milk instead of water.

 

Leave a Reply

Your email address will not be published. Required fields are marked *