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.
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)
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
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