Chicken Satay Skewers

Poultry

21 Jan

Satay, or sate in Indonesian and Malay spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce.

PREP & COOK TIME 30MIN | SERVES 4

Method

1. Combine the curry powder, fish sauce, sugar, garlic, coriander stems and oil in a mini processor and whizz for 40 seconds, or until smooth. Thread each chicken tenderloin onto a bamboo skewer and place in a shallow ceramic or glass dish. Pour the marinade over the skewers, turning to coat the chicken. Cover and chill for 3–4 hours, or overnight.

2. To make the satay sauce, put the tamarind pulp in a heatproof bowl, add the boiling water and soak for 30 minutes. Mash the pulp with a fork and strain the liquid through a fine sieve. Reserve the liquid and discard the pulp.

3. Put the peanuts in a small processor fitted with the metal blade and whizz until roughly ground (don't chop the nuts too finely as some texture is desirable). Add the coconut cream, curry paste, sugar, kecap manis, fish sauce, lime juice and 2 tablespoons of tamarind water. Whizz for 1–2 minutes, or until well combined. Transfer to a wok or large saucepan.

4. Add the lime leaf to the peanut mixture and bring to the boil over medium heat. Stir in the chilli sauce, to taste. Reduce the heat to low and simmer, stirring often, for 10 minutes, being careful not to let it boil or the coconut cream may split.

5. Preheat the barbecue or chargrill pan to high. Cook the chicken skewers, turning several times, for 5 minutes, or until cooked through.

6. Arrange the chicken skewers on a platter, sprinkle the coriander and fried shallots on top and spoon over the warm satay sauce.