chicken satay with chunky peanut sauce
|Chicken pieces||700 Gram (Thigh Meat Is Best)|
|Lemon grass stalk||1 (White Part Only)|
|Garlic||1 Clove (5 gm)|
|Ground cumin||1⁄2 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon|
|Rice wine||2 Tablespoon|
|Dark soy sauce||1 Tablespoon|
|Light soy sauce||1 Tablespoon|
|Coconut cream||2 Tablespoon|
|Dried red chilies||5 (Soaked In Hot Water)|
|Garlic||2 Clove (10 gm)|
|Peanut oil||3 Tablespoon|
|Peanuts||300 Gram (Roasted And Remove Skins)|
|Palm sugar/Brown sugar||2 Tablespoon|
|Coconut milk||100 Milliliter|
Soak the skewers in cold water for 30 minutes before using to stop them scorching.
Start with the marinade. Using a pestle and mortar, pound the lemon grass, ginger and garlic until a smooth paste. Add the ground turmeric, cumin, paprika and salt. Mix in the remaining ingredients until a runny marinade. Pop the chicken pieces, cover and leave in the fridge for at least 1 hour or preferably over night.
To make the sauce, first roast the peanuts under a moderate grill. Keep a close eye as they can quickly burn. When the peanuts are golden all over, remove from the heat and leave to cool. Once cooled, grind them into a coarse paste. I prefer my sauce quite chunky.
Next pound the shallots, dried chillies, garlic, ginger, galangla and lemon grass in a pestle and mortar. Heat the oil in a saucepan and cook the paste for 10-15 minutes. Stir frequently to avoid burning. Add the peanut and coconut milk, and simmer gently for 20 minutes. Finally add the sugar and season with salt until there is a good balance of sweet and salty. The sauce can be made well in advance and reheated when needed.
For the satay, thread the chicken pieces onto the skewers and put under a hot grill or on a barbecue, turning occasionally until cooked through. Make sure the meat gets slightly charred for that lovely flavour.