Chicken Satay with Peanut Sauce

Elaboració

1. 01
   Pas 1Cube the chicken

   Cut 800 g chicken thighs into bite-sized cubes.

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2. 02
   Pas 2Blend the marinade

   In a blender, combine 1 stalk lemongrass (white part only), 2 large cloves garlic, ¼ brown onion (cut into chunks), 2 cm piece ginger (peeled), 1 tsp turmeric, ½ tsp ground coriander, ½ tsp salt, 1 tsp sugar, and ¼ cup (60 ml) coconut milk. Blend until smooth.

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3. 03
   Pas 3Marinate the chicken

   Pour the blended marinade over the cubed chicken and mix thoroughly to coat. Marinate for at least 30 minutes, or overnight for best results.

   Nota

   Marinating overnight will infuse the meat with maximum flavour.

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4. 04
   Pas 4Thread onto skewers

   Thread the marinated chicken pieces onto skewers.

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5. 05
   Pas 5Grill the skewers

   Heat a grill pan or barbecue over medium-high heat. Brush with peanut oil. Grill the chicken skewers until cooked through and lightly charred on all sides.

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6. 06
   Pas 6Start the peanut sauce

   Heat 2 tbsp peanut oil in a pan over medium heat. Add ¼ brown onion (minced), 2 cloves garlic (minced), and 2 cm piece ginger (minced). Cook, stirring, until fragrant and softened.

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7. 07
   Pas 7Add spices and liquids

   Add 1.5 tbsp curry powder and 1 stalk curry leaves. Stir briefly, then pour in 1 cup (240 ml) coconut milk, ¾ cup (180 ml) natural chunky peanut butter, ¼ cup (60 ml) tamarind water, 1 tsp salt, and 1 tsp sugar. Stir well to combine.

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8. 08
   Pas 8Simmer the sauce

   Bring the peanut sauce to a gentle simmer, stirring frequently, until thickened and smooth.

9. 09
   Pas 9Prepare garnishes

   Cut cucumber, red onion, and cooked compressed rice into large cubes.

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10. 10
    Pas 10Serve

    Transfer the peanut sauce to a serving bowl. Arrange the grilled chicken skewers on a platter alongside cucumber cubes, red onion cubes, and compressed rice cubes. Garnish the sauce with sesame seeds if desired.

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