Satay Chicken
An Original Recipe by Lorraine Elliott
Makes about 20 satay sticks
- 1 kilo/2.2 pounds chicken thigh fillet
- 1 onion, peeled
- 5 cloves garlic, peeled
- 1 stalk lemongrass, sliced
- 3 tablespoons sugar
- 1/2 cup crunchy peanut butter
- 1 teaspoon salt
- 3 tablespoons curry powder
- Bamboo skewers, soaked in water for 30 minutes
Sauce
- oil for frying
- 5 cloves garlic, peeled
- 3 onions, peeled
- 2 stalks lemongrass, sliced
- 600g/21.2 ozs. crunchy peanut butter
- 1/2 cup toasted sesame seeds
- small cube of shrimp paste (about 1x1cms)
- 1/8 cup tamarind juice
- 1/2 cup sugar
- 2 teaspoons salt
- 5 cups water
- 3 tablespoons curry powder
Step 1 - Cut the meat into cubes. Blend the onion, garlic and lemongrass together until fine. Place in a bowl or container with the sugar, peanut butter, salt and curry powder. Mix the meat into the marinade and place in the fridge for 3-4 hours or overnight.
Step 2 - Thread onto the bamboo skewers and grill under a hot grill until done.
Step 3 - To make the sauce, blend the garlic, onions and lemongrass together. Put a wok or large saucepan on and add some oil. Fry the shrimp paste, breaking it down into the oil with the wooden spoon or spatula. Then add the blended garlic, onion and lemongrass and fry until fragrant.
Step 4- Add the curry powder and stir until fragrant. Then add the peanut butter and sesame seeds. Add the tamarind juice and the water one cup at a time stirring until combined. You may only need 5 cups, just stop adding the water when it reaches the consistency you want. Add the sugar and salt to taste. Serve with the satay sticks.