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 chopped lemongrass
• 1 teaspoon ground turmeric
• 1 teaspoon grated galangal
• 1 clove garlic, finely chopped
• 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 red chillies, seeds removed and finely chopped
• 1 clove garlic, finely chopped
• 1 teaspoon grated galangal
• 1 teaspoon finely 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 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.