Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals 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 Place the marinade ingredients in the processor and blend to a fine paste. Cut the chicken meat into strips and marinate for at least 2 hours. Process all ground paste ingredients to a thick paste in a food processor. Heat oil and stir-fry ground paste until slightly brown. Add all the satay sauce ingredients to the ground paste, bring to boil, turn to simmer and cook gently for 30 minutes. Add water if the sauce gets too thick. Allow 30g of chicken per skewer, cook on hot griddle until caramelised and cooked. Serve with satay sauce, fresh cut pineapple, cucumber and sweet onions. Food Preparation time Cooking time Serves Makes 20 satay sticks SHARE You might also like Food Pancetta-wrapped chicken braised in perry with pear and walnut salad Food Crispy battered fish, twice cooked wedge chips Food Alvin Quah’s Malaysian hawker-style hokkien noodles