Indonesian Chicken Satay
Ingredients
- 600 gChicken cutlet (in thin strips)
- 3 pcGarlic (finely minced)
- 1 pcOnion (finely chopped)
- 2 pclemongrass (white bulb only, bruised)
- 4 pcCandlenuts (crushed)
- 1 tspTurmeric powder
- 1 tspGinger powder
- 1 tspWhole coriander seeds (ground)
- 1 tspCumin ground
- 3 tbspkecap manis
- 2 tbspPeanut oil
- 150 gPeanut butter
- 200 mlCoconut milk
- 1 tbsppalm sugar (grated)
- 1 pcHot chili pepper (seeded and minced)
- 1 pcLime juice
- 12 pcWooden skewers (soaked in water to prevent burning)
Method
Flame-charred chicken skewers kept juicy by a turmeric marinade. The thick, creamy peanut sauce provides a rich texture that balances the chili heat.
- 1
Pound the garlic, onion, lemongrass, and candlenuts into a smooth paste. Add turmeric, ginger, cumin, and coriander. The paste should be homogeneous and bright yellow.
- 2
Mix the chicken strips with half of the aromatic paste, peanut oil, and sweet soy sauce. Massage the meat to ensure it's well-coated. Let it rest; the chicken must be colored through.
- 3
In a small saucepan, heat the remaining paste with coconut milk and peanut butter. Add chili and palm sugar. Simmer over low heat until the sauce coats the back of a spoon.
- 4
Thread the chicken onto skewers. Sear on a very hot grill or pan. The meat should char quickly to stay tender inside while being flame-marked outside.
Frequently asked questions
How do you get this dish right?
- Soak bamboo skewers in water for 30 minutes beforehand to prevent burning.
- If the sauce is too thick, thin it with a little hot water until it reaches a heavy cream consistency.
- Do not overcook the chicken; it should remain moist inside.
How long does this dish keep?
Satay sauce keeps for 4 days in the refrigerator. Cooked meat should be eaten immediately to retain its juices.
