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Chicken satay
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Total Time:
40 minutes
Popular street food from Malaysia and Indonesia blends Indian and Arab kebab traditions with Spanish and Portuguese peanut influences.
Ingredients:
  • 1 level teaspoon medium curry powder
  • ½ level teaspoon ground cumin
  • 1 heaped teaspoon turmeric
  • 3-4 fresh chillies
  • 2 cloves of garlic
  • 5 cm piece of ginger
  • 1 bunch of fresh coriander (30g)
  • 6 tablespoons crunchy peanut butter
  • 2 tablespoons low-salt soy sauce
  • 6 spring onions
  • 4 limes
  • 8 free-range chicken thighs skin off, bone out
  • 1 handful of shelled peanuts
  • groundnut oil
  • ¼ of a watermelon (1.5kg) or 1 ripe pineapple
Instructions:
  • Warm the curry powder, cumin, and turmeric in a dry pan over medium heat for 1 minute. Deseed 2 chillies and peel the garlic and ginger. Combine in a blender with the toasted spices, coriander (saving a few leaves in cold water for later), peanut butter, soy sauce, green parts of the spring onions, lime zest, and lime juice. Blend until almost smooth, adding water as needed. Adjust seasoning to taste. Cut each chicken thigh into 4 pieces, coat with half of the satay sauce, and thread onto skewers. Marinate in the fridge for at least 2 hours. Prepare your barbecue or preheat a griddle pan. Assemble garnishes. When ready, oil and season the chicken, then grill until golden and cooked through, about 15 minutes. Serve with remaining sauce and garnishes, accompanied by watermelon or pineapple. Enjoy!

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