Print Chicken satay
A delicious saucy kebab. Serve with rice, or on their own with sauce spooned over for a delectable starter.
Ingredients
- for the chicken:
- 2 garlic cloves, finely chopped
- 1.5cm fresh ginger, grated
- 2 tbsp lemongrass, finely chopped
- 1 tsp turmeric
- 1 tbsp vegetable oil
- 2 tbsp soy sauce
- 300g diced chicken
- Salt & pepper
- for the sauce:
- 2 chillies, seeded & finely chopped
- 5 shallots, finely chopped
- 3 garlic cloves, finely chopped
- ½ tsp shrimp paste
- 1 tbsp sunflower oil
- 150ml coconut milk
- 2 tbsp palm sugar
- 150g unsalted peanuts, roasted & pulsed
- In a food processor
- 2 tsp soy sauce
- 1 lime, juiced
Method
- For the marinade, mix the garlic, ginger, lemongrass and turmeric to a rough paste in the small bowl of a food processor, along with plenty of black pepper. Transfer to a bowl and stir in the oil and soy sauce.
- Add the chicken to the marinade, mixing well. Cover, refrigerate and marinade for an hour or so. Soak four wooden skewers in cold water.
- Next make the sauce. Put the chillies, shallots, garlic and shrimp paste in a pestle and mortar or food processor, and blitz to a paste with the oil.
- Fry the paste for a couple of minutes, add the coconut milk and palm sugar and simmer briefly, then add the peanuts and simmer for 5 minutes until slightly thickened.
- Stir in the soy sauce and lime juice, and a little water or coconut milk if it seems too thick. Check the flavour and assemble your
- skewers, ensuring they are not too tight, so the heat can get to the entire surface.
- Cook on a BBQ, or a griddle pan over a medium-high heat until cooked through, turning regularly. You can turn the heat down to medium on the griddle once the skewers are well-charred.
