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Home > Selector Magazine > Food > Chicken Satay
Food

Chicken Satay

Preparation time
Cooking time
Serves
Makes 20 satay sticks

INGREDIENTS

  • 600g chicken thigh fillets

Marinade

  • 2 tbsp salad oil
  • 100g onions
  • 1 tsp garlic
  • 1 stem of lemon grass, ground
  • 1 tbsp ground chilli powder
  • 1 tbsp coriander
  • 50g sugar
  • 1 tbsp kecap manis
  • 1 tsp turmeric
  • 1 tsp cumin
  • Salt and pepper to taste

Ground paste

  • 1 medium onion
  • 3 cloves garlic
  • 2 tbsp tamarind juice, (or lemon juice)
  • 1 tbsp ground coriander
  • 3 lemon grass stems
  • 1 tbsp galangal
  • 2 tbsp chilli powder

Satay sauce

  • 500g roasted peanuts, ground
  • 400ml coconut milk
  • 60g palm sugar, dissolved with
  • a little hot water
  • 25ml kecap manis
  • 60ml salad oil
  • 200ml water
  • Salt

METHOD

  1. Place the marinade ingredients in the processor and blend to a fine paste.
  2. Cut the chicken meat into strips and marinate for at least 2 hours.
  3. Process all ground paste ingredients to a thick paste in a food processor.
  4. Heat oil and stir-fry ground paste until slightly brown.
  5. Add all the satay sauce ingredients to the ground paste, bring to boil, turn to simmer and cook gently for 30 minutes.
  6. Add water if the sauce gets too thick.
  7. Allow 30g of chicken per skewer, cook on hot griddle until caramelised and cooked.
  8. Serve with satay sauce, fresh cut pineapple, cucumber and sweet onions.
Food
Serves
Makes 20 satay sticks

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