Chicken Satay
One of the classic foods of the east. The pieces of meat should not be more than a delicate mouthful otherwise they will not absorb the marinade satisfactorily.
Ingredients
- 4 boneless, skinless chicken breasts
- 10ml / 2 tsp light brown sugar
For the marinade:
- 5ml / 1 tsp cumin seeds
- 5ml / 1 tsp fennel seeds
- 7.5ml / 1½ tsp coriander seeds
- 6 shallots or small onions, chopped
- 1 garlic clove, crushed
- 1 lemon grass stalk, root trimmed
- 3 macadamia nuts or 6 cashew nuts
- 2.5ml / ½ tsp ground turmeric
For the peanut sauce:
- 4 shallots or small onions, sliced
- 2 garlic cloves, crushed
- 1cm / ½in cube shrimp paste (blachan)
- 6 cashew nuts or almonds
- 2 lemon grass stalks, trimmed, lower 5cm / 2in sliced
- 45ml / 3 tbsp sunflower oil
- 5-10mI / 1-2 tsp chilli powder
- 400ml / 14fl oz can coconut milk
- 60-75ml / 4-5 tbsp tamarind water or 30ml / 2 tbsp tamarind concentrate mixed with 45ml / 3 tbsp water
- 15ml / 1 tbsp soft brown sugar
- 175g / 6oz / ½ cup crunchy peanut butter
Preparation
- Cut the chicken into thin strips, sprinkle with the sugar and set aside.
- Make the marinade. Dry fry the spices, then grind them to a powder. Put the shallots or onions in a mortar or a food processor and add the garlic. Roughly chop the lower 5cm / 2in of the lemon grass and add it to the mortar or processor with the nuts, ground spices and turmeric. Grind to a paste and place in a bowl.
- Add the chicken pieces and stir well until coated. Cover loosely with clear film and leave to marinate for at least 4 hours.
- Prepare the sauce. Pound or process the shallots or onions with the garlic and shrimp paste (blachan). Add the nuts and the lower parts of the lemon grass stalks. Process to a fine purée. Heat the oil in a wok and fry the purée for 2-3 minutes. Add the chilli powder and cook for 2 minutes more.
- Stir in the coconut milk and bring slowly to the boil. Reduce the heat and stir in the tamarind water and brown sugar. Add the peanut butter and cook over a low heat, stirring gently, until fairly thick. Keep warm. Prepare the barbecue or preheat the grill.
- Thread the chicken on to 16 bamboo skewers. Barbecue or grill for about 5 minutes or until golden and tender, brushing with oil occasionally. Serve with the hot peanut sauce.
COOK'S TIP
Soaking the bamboo skewers for about 30 minutes in a large bowl of warm water before use ensures that they won't scorch when placed under the grill.
Serves 4.