Satay originated in Java, Indonesia. Satay is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries, including Malaysia, Singapore, Brunei, the Philippines, and Thailand, as well as in the Netherlands, as Indonesia is a former Dutch colony. This recipe can be served with or without the sauce as the chicken marinade produces amazing chicken once cooked.
This recipe will serve 6 as a tapas dish.
4 pounds (about 1.75kg) of organic free range boneless skinless chicken thighs
2 teaspoons of good sea salt
1 tablespoon of grated fresh ginger
2 tablespoons of grated fresh garlic
1 teaspoon of ground cumin
2 teaspoons of medium curry powder
1 tablespoon of brown sugar
2 tablespoons of ground coriander
2 tablespoons of dark soy sauce
1 teaspoon freshly ground black pepper
1 tablespoon of vegetable oil
Extra vegetable oil, for grilling
Cut chicken into bite sized pieces about one cubes.
Blend all of the remaining ingredients in a blender or food processor to combine well.
Pour over the chicken and marinate, refrigerated, for 24-48 hours.
Thread onto skewers. Brush with oil place under a hot grill, turning often, for around 6-8 minutes.
You can also use a griddle pan over a very high heat or a BBQ.
Traditional Satay is accompanied with a peanut sauce and here’s a really quick and straightforward recipe to accompany the chicken.
3 tablespoons of creamy peanut butter
3 tablespoons of unsweetened tinned coconut milk
3 tablespoons of butter, softened
1 tablespoon of dark soy sauce
1 tablespoon of fresh lemon juice
1 tablespoon of tomato-based chilli sauce
1 tablespoon of olive oil
Puree the peanut butter, coconut milk, butter, soy sauce, lemon juice, oil and chilli sauce together in a blender until smooth. Transfer to a small saucepan and heat, stirring frequently, until glossy and warm, about one minute.