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Grilled Chicken Satays


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Ingredients

For the Spice Mix

  • 25g chilli
  • 60g garlic
  • 120g shallots
  • 25g galangal
  • 25g ginger
  • 60g turmeric
  • 40g cashew nuts
  • 25g palm sugar
  • 60g coconut oil
  • 125ml water
  • 2 lemon grass stalks
  • Salt

For the Chicken

  • 500g chicken breast cut into strips
  • 1 chilli finely chopped
  • 2 tbsp palm sugar
  • 125g spice paste
  • Salt

For Peanut Sauce

  • 6 lime leaves
  • 20g ginger
  • 20g garlic
  • 20g lemongrass
  • ½ cinnamon stick
  • 5g ground coriander
  • 25g chilli paste
  • 25g ketchup manis
  • 100ml lemon juice
  • Salt
  • 250g roasted peanuts, coarsely ground
  • 800ml coconut milk
  • 10g sugar
  • Lime juice
  • 1 onion
  • 5g cumin

Method

For the Spice Mix


Blend all ingredients together (except the water) in a food processor or pound in a mortar & pestle. In a saucepan combine the paste with the water & cook together for about 1 hour until the water has cooked out, & the paste becomes golden. Allow to cool before use.


For the Chicken


Combine ingredients together, skewer & marinate for several hours or overnight. Grill chicken over hot coals basting frequently & cook until chicken is golden. (Basting mix: combine 60g spice mix & 60g coconut oil)


For Peanut Sauce


Blend the ginger, garlic & onion together & cook in a pot with the remaining ingredients until it thickens & the oil comes to the top. Serve hot or cold.