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Chicken Satay is always a crowd-pleaser and is an ideal party dish. There are many different types of marinade, and this is one of the simplest, giving the chicken a smoky caramelized flavour with a hint of lemongrass, cumin and turmeric. For a complete satay meal, it is served with peanut sauce, cucumber wedges, red onion slices and, if you want to be really authentic, cubes of pressed rice.
Ingredients
4 | stalks of lemongrass (use bottom half only) |
1kg | boneless chicken thighs, cut into 10cm-long strips |
3 tbsp | ground turmeric |
1/2 tbsp | ground cumin |
2 tsp | fine sea salt |
3 tbsp | white sugar |
30 | bamboo satay skewers, 17.5cm long (soaked in water for 30 minutes if barbecuing) |
For the brushing oil: | |
100ml | vegetable oil |
1 tbsp | white sugar |
50ml | coconut milk |
1 | stalk lemongrass, bruised |
For the garnish: | |
1 | red onion, cut into thick slices |
1 | cucumber, cut into small wedges |
Essential kit
You will need a food processor or hand blender.