Sean & Kerry's Chicken Satay with a Peanut Dipping Sauce
02h 30
00h 15Marinated with an array of fragrant spices and served with peanut sauce dipping sauce, this delicious chicken satay or grilled chicken skewers recipe is a popular Malaysian delicacy.
Ingredients and Method
Ingredients
- For the chicken satay
- 4 chicken thighs
- A pinch of red salt
- 1 tsp mixed herbs
- 1 tsp turmeric
- 1 tsp ground ginger
- 1 lemongrass stalk
- For the peanut dipping sauce
- 300g roasted peanuts
- 4 lemongrass stalks
- 3 cm fresh ginger
- 3 garlic cloves
- 1 tsp tamarind paste
- 8 dried red chilies
- 2 shallot
- 60g palm sugar or white sugar
- 3 tbsp oil
- 400ml water
- Pinch of salt
- 1 tbsp soy sauce
Method
- For the chicken satay, remove the skin from the thighs and cut meat in to small chunks.
- Thinly chop lemongrass stalk. Combine all the ingredients in a mixing bowl and add the chicken pieces, mix everything together until the chicken is fully coated.
- Add the coated chicken pieces to skewers and leave to marinate for at least 2 hours, preferably overnight.
- Once ready to cook, grill under a medium heat for 10 – 15 minutes until cooked through and there is no pink meat.
- For the peanut dipping sauce, blend or crush the peanuts into a grainy texture and set aside.
- Using a food processer, blend the dried chillies, garlic, lemon grass, shallots and ginger into a paste.
- Fry the paste in a little oil for 1 minute. Add the ground peanuts, water, tamarind, salt, sugar and soy sauce and bring to the boil. Add salt to taste and serve.
