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