An easy and delicious way of making chicken skewers marinated in Thai ingredients served with homemade satay sauce. I like chicken satay with coconut rice. I find it complete the meal. But one can also have it with cucumbers and onions on the side with sambal oelek. I prefer the whole combination.
Serves 4-6
Time: 1 hour
4 chicken breasts cut into bite-sized cubes
Onion and cucumber relish
1 cucumber cut into small chunks
A few onions quartered
1 tsp icing sugar
1 tbs rice wine vinegar
Marinade
2 tbs oil
2 white parts of lemongrass
5-7 garlic cloves
2 tsp turmeric
1 tsp coriander powder
1 1/2 tsp chilli powder
1 tsp salt
1-1 1/2 tbs sugar
Satay sauce
1 cup dry roasted peanuts without skin
1 cup water
1/4 cup coconut milk
1 stalk lemon grass
1-2 red chillies
1/8 cup oil
1 tbs tamarind pulp or 2-3 tbs tamarind sauce
1 tbs sweet soy sauce
1 tsp ginger chopped
1 tsp coriander powder
Salt
Method
First, make a paste with all the marinade ingredients. Into this add the chicken cubes. Massage the marinade well and leave it aside for 20-30 minutes so the flavours can marry (overnight is ideal too). Then skewer them on bamboo skewers. Heat a grilling pan and grill the skewers for about 2-3 minutes on each side while brushing the oil. Remove them from the pan when grill marks are seen. Keep them warm and covered.
To prepare the satay sauce, add all the ingredients into a blender and blend it (except oil) You can a bit of water to help it grind. Add the oil in a pan, and pour the grinder sauce into it. Cook for 5-8 minutes until the oil is mixed and the sauce is slightly glossy. If you find the sauce bit thick just add a splash of to thin it out. Remove from the heat and let it cool down to serve at room temperature.
To make the relish, mix the stuff in a bowl and refrigerate so it stays cool until serving time.
Serve the chicken satay skewers with the sauce and the cucumber and onion relish on the side. I had mine with coconut rice and sambal oelek.
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