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Chicken satay and cucumber salad
Chicken satay and cucumber salad
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Prep Time:
75 minutes
Cook Time:
10 minutes
Total Time:
85 minutes
Delicious gluten-free satay chicken skewers by Dani Venn are a guaranteed crowd-pleaser!
Ingredients:
  • 500g Chicken tenderloins
  • 20.00 ml palm sugar, grated
  • 18.40 gm vegetable oil
  • 4.00 tsp garlic, finely diced
  • 252.50 gm coconut milk
  • 250.00 ml white vinegar
  • 125.00 gm water
  • 112.50 gm sugar
  • 9.60 gm salt
  • 2 Continental cucumbers, diced into 2cm chunks
  • 1 chilli (optional if you don’t want a spicy salad)
  • 125.00 ml coriander
  • 125.00 ml mint, thinly sliced
  • 20.00 ml palm sugar
  • 20.00 ml coriander stalks, finely diced
  • Zest of 1 lime
  • 125.00 ml unsalted roasted peanuts, finely chopped
  • 40.00 ml cumin seeds
  • 40.00 ml coriander seeds
  • 40.00 ml fennel seeds
  • 1 tsp whole black pepper
  • 2 tsp ground turmeric
  • 4.80 gm salt flakes
  • 1/2 tsp hot chilli powder (optional if you don’t want a spicy sauce)
Instructions:
  • For the spice powder, combine cumin, coriander, fennel seeds, and black pepper in a medium frying pan. Toast the spices over low heat for 3-5 minutes, shaking the pan occasionally. Transfer the toasted spices to a mortar and pestle and let cool.
  • Blend ground turmeric, salt flakes, and hot chili powder until a fine powder forms.
  • Combine half of the spice powder with the marinade ingredients and mix thoroughly. In a mixing bowl, rub chicken strips with the marinade, ensuring an even coating. Cover with plastic wrap and marinate for 1 hour to overnight.
  • Combine the remaining spice powder with the satay sauce ingredients using a mortar and pestle or small blender. Season with salt flakes to taste and adjust ingredients as desired. Refrigerate for up to 3 days.
  • For the pickled cucumber salad, heat vinegar, water, sugar, and salt in a small pot over medium heat until the sugar and salt dissolve, stirring occasionally. Place chopped cucumbers in a bowl, then pour the warm pickling solution over them and let sit for about 10-15 minutes. For some heat, consider adding chili to the cucumbers. Drain the cucumbers and chili, then mix in coriander and mint.

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