Malaysian chicken satay
- ⏱ 4 hours 40 minutes
- Medium
- Serves 6
- 👥 2-cook recipe
Chicken pieces are marinated in a satay spice paste, grilled on skewers, and served with peanut sauce, cucumber, and red onion.
Adapted from Great British Chefs.
Link copied
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Malaysian chicken s...
0/0
COOK 1COOK 2
1Prepare chicken pieces
2Prepare spice vegetables
Remove the hard outer leaves from the lemongrass...
Peel and roughly chop the large onion, and peel the...
3Plate and serve
+ 10 more steps in the app
Malaysian chicken s...
0/0
COOK 2COOK 1
1Prepare chicken pieces
Cut the boneless skinless chicken thighs into...
2Prepare spice vegetables
3Plate and serve
+ 10 more steps in the app
Ingredients
- 1 kg boneless skinless chicken thighs (cut into bite-sized pieces)
- 1 lemongrass stalk (hard outer leaves removed and finely chopped)
- 1 large onion (peeled and roughly chopped)
- 5 garlic cloves (peeled)
- 1 tsp ground coriander
- 1 tsp chilli powder for the spice mix
- 1 tsp ground turmeric
- 1/2 tsp fennel seeds
- 1/2 tsp ground cumin
- 1 tbsp salt for the spice mix
- 100 g palm sugar for the spice mix
- 180 g dry-roasted peanuts (lightly salted and ground using a food processor to a fine crumb)
- 200 g coconut milk
- 60 g palm sugar for the peanut sauce
- 2 1/2 tbsp tamarind paste
- 1 pinch chilli powder for the peanut sauce
- 150 ml water
- 1/2 tsp salt for the peanut sauce
- red onion, to taste (diced)
- cucumber, to taste (diced)
What you'll need
You'll share: Food processor, Container, Medium-sized saucepan, Skewers, and Flat-top griddle plate.
Each of you needs your own: Cutting board, Chef's knife, and Mixing bowl.
The full plan
Split between two cooks — each step says who's on it.
1. Prepare chicken pieces COOK 1
- Cut the boneless skinless chicken thighs into bite-sized pieces
2. Prepare spice vegetables COOK 2
- Remove the hard outer leaves from the lemongrass stalk and finely chop the white bottom half only
- Peel and roughly chop the large onion, and peel the garlic cloves
3. Prepare peanuts COOK 1
- Lightly salt the dry-roasted peanuts and grind them using a food processor to a fine crumb
4. Make spice paste COOK 2
- In a food processor, blend all the satay spice mix ingredients together until they achieve the consistency of a smooth, fine paste
- Set 3 tablespoons of the spice mix aside for making the peanut sauce
🤝 Cook 1 hands the food processor to Cook 2.
5. Marinate the chicken COOK 1
- Place the rest of the spice mix into a container with the chicken pieces and leave to marinate in the fridge for at least 4 hours, or preferably overnight
6. Cook peanut sauce COOK 1
- In a medium-sized saucepan, add all the peanut sauce ingredients, including the reserved 3 tablespoons of spice paste
- Place over a medium heat and bring to boil, stirring every now and, to prevent it sticking to the bottom
- Reduce the heat to low and simmer for 5 minutes until the sauce thickens, Set aside
🤝 Cook 2 hands over the spice mix.
7. Soak skewers COOK 2
- Soak the skewers in water for 10 minutes
8. Skewer the chicken COOK 2
- Skewer the chicken pieces onto skewers so that there are 6 pieces per skewer
🤝 Cook 1 hands over the spice mix.
9. Cook the skewers COOK 2
- On a flat-top griddle plate, turn the skewers frequently to char each side for around 5 minutes or until the chicken is cooked through
10. Plate and serve BOTH
- Serve with the peanut sauce and freshly cut cucumber and red onion
See it in action
Two phones, one kitchen — ticking a step on one updates the other instantly.
More two-cook recipes
Cook this with your co-chef
Open Malaysian chicken satay in Nommer and the checklists above land on your two phones — ticks sync live, handoffs get called out, and everything finishes at the same time. Free on iOS and Android.