Chicken satay

Chicken satay

Ingredients
  • 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

Conversion Calculator

Method

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.

31967_chicken_satay

Leave a reply

captcha
Required fields are marked (*)

TOP