Chicken satay

  • 1 tsp turmeric
  • 1 small stem of lemongrass
  • 2 tsp caster sugar
  • 2 tbsp vegetable oil
  • 4 skinless chicken breast fillets, cut into 3cm cubes

Satay sauce

  • 2 cm ginger, finely chopped
  • 1 cm galangal, finely chopped (optional)
  • 1 small onion, finely diced
  • 1 cloves garlic, crushed
  • 1 tbsp dried red chilli flakes
  • 2 tbsp vegetable oil
  • 50 g peanuts, toasted and finely chopped
  • 2 tbsp tamarind paste
  • 2 tsp muscovado sugar

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1. Combine the turmeric, lemongrass, sugar and oil. Add the chicken to the bowl and stir well. Cover with cling film and leave in the fridge to marinate for around 3 hours.
2. Place 8 bamboo skewers in cold water and allow to soak for 1 hour – this will stop them from burning.
3. To make the satay sauce, mix the ginger, galangal, onion, garlic and chilli with 2 tablespoons of water.
4. Heat the oil in a saucepan over a medium heat and add the onion mixture. Stir continuously for 3-4 minutes until the onion is golden.
5. Add the peanuts and cook for a further 5 minutes.
6. While the sauce is cooking, mix the tamarind paste with 100 millilitres water stirring until smooth. Add to the satay sauce along with the sugar and simmer for a further 20 minutes – until reduced by a third.
7. Thread the chicken onto the bamboo skewers and grill or barbecue for 2 minutes on each side until tender and slightly charred on the outside.
8. Serve with the satay sauce on the side.


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