Chicken Satay Skewers

Serves: 4

Edit

Update

Cancel

Total Time: 70

Prep Time: 30

Cook Time: 40

• 1  level tbsp each coriander and cumin seeds
• 2  level tsp ground turmeric
• 4  garlic cloves, roughly chopped
• Zest and juice of 1 lemon
• 2  bird's eye chillies, finely chopped
• 3 tablespoon(s) vegetable oil
• 4  boneless, skinless chicken breasts, around 550g (11?4lb), cut into finger-length strips
• For the satay sauce
• 200 gram(s) salted peanuts
• 1  level tbsp molasses sugar
• Half  lemongrass stalk, chopped
• 2 tablespoon(s) dark soy sauce
• Juice of 1?2 lime
• 200 ml packet coconut cream
• Half  cucumber, thinly sliced, to serve

Method

1. Soak 24 15cm (6in) bamboo skewers in water.
2. Put the coriander, cumin and turmeric in a dry frying pan and heat for 30sec. Tip into a liquidiser and add the garlic, lemon zest and juice, chillies, 1tbsp oil and 1 level tsp salt. Whiz for 1-2min.
3. Put the paste in a large shallow dish, add the chicken and toss everything together. Cover and chill for at least 20min or up to 12 hours.
4. To make the sauce, put the peanuts, sugar, lemongrass, soy sauce, lime juice and coconut cream in a processor and add 2tbsp water. Whiz to make a thick, chunky sauce and spoon into a dish.
5. Preheat grill until hot. Thread the chicken on to the skewers, drizzle with the remaining oil and grill for 4- 5min on each side or until the juices run clear. Serve with the sauce and the cucumber.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!