Chicken Satay with Peanut Sauce

Name: Chicken Satay with Peanut Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4-6
Cuisine: Asian Inspiration
Ingredients: 800g Lilydale Free Range chicken thighs; 1 stalk of lemon grass (white part only), roughly chopped; 2 large cloves of garlic; Â¼ brown onion, cut into chunks; 2cm piece of ginger, peeled; 1 tsp turmeric; Â½ tsp ground coriander; Â½ tsp salt; 1 tsp sugar; Â¼ cup coconut milk; Peanut oil; 2 tbsp peanut oil; Â¼ brown onion, minced; 2 cloves garlic, minced; 2cm piece of ginger, minced; 1.5tbsp curry powder; 1 stalk curry leaves; 1c coconut milk; 3/4c natural chunky peanut butter; 1/4c tamarind water (using 10g pulp) OR 1-2 tsp tamarind paste; 1 tsp salt; 1 tsp sugar; Cucumber, cut into large cubes; Red onion, cut into large cubes; Cooked compressed rice, cut into large cubes

10 mins Prep

30 mins Cook

4-6 Serves

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800g Lilydale Free Range chicken thighs
1 stalk of lemon grass (white part only), roughly chopped
2 large cloves of garlic
¼ brown onion, cut into chunks
2cm piece of ginger, peeled
1 tsp turmeric
½ tsp ground coriander
½ tsp salt
1 tsp sugar
¼ cup coconut milk
Peanut oil

Peanut sauce

2 tbsp peanut oil
¼ brown onion, minced
2 cloves garlic, minced
2cm piece of ginger, minced
1.5tbsp curry powder
1 stalk curry leaves
1c coconut milk
3/4c natural chunky peanut butter
1/4c tamarind water (using 10g pulp) OR 1-2 tsp tamarind paste
1 tsp salt
1 tsp sugar

To serve

Cucumber, cut into large cubes
Red onion, cut into large cubes
Cooked compressed rice, cut into large cubes

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Dice chicken thighs into large chunks and place into a bowl.
To prepare marinade, add lemongrass, garlic, brown onion, ginger, turmeric, ground coriander, salt, sugar and coconut milk into a blender. Blitz into a paste.
Pour marinade over chicken pieces and toss well to coat. Cover and refrigerate for at least 6 hours, or overnight.
The following day, thread chicken pieces on to bamboo skewers. To cook, heat peanut oil in a pan over medium heat. Fry chicken 3-4 skewers at a time, for about 4 minutes on each side, or until grilled and cooked through. Repeat with remaining chicken.
For the peanut sauce, heat peanut oil in a saucepan over medium heat. Add onion, garlic and ginger and sauté for 2 minutes until fragrant.
Add curry powder and curry leaves and cook for an additional 30 seconds, before pouring over coconut milk. Stir well, scraping the bottom of the pan to pick up any of the curry powder.
Add peanut butter and stir to dissolve through. Pour in tamarind water. Sauce may be quite thick – if so, add water, a few tablespoons at time to thin out. Season with salt and sugar.
To serve, place chicken satay and sides on a plate with peanut sauce in a small bowl ready for dipping.

Tips:

Soak skewers in water for a couple of hours before use. This prevents them from burning when cooking, especially over a flame.
I recommend using a Malaysian meat curry powder. Alternatively, red curry paste could be used instead.
Compressed rice can be purchased at the Asian grocer. Alternatively, serve chicken satay with steamed white rice.