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Chicken satay
Serves 4 Starters and mains
Ingredients
- 2tsp coriander seeds or ground coriander
- 2 lemongrass sticks, peeled and finely chopped
- 1tsp chopped fresh turmeric or turmeric powder
- 1⁄2tsp salt
- 1⁄2tsp caster sugar
- 2tbsp rapeseed oil, plus extra for brushing
- 125ml coconut milk
- 600g boneless, skinless chicken thighs, cut into 12 x 2cm wide strips
For the satay sauce
- 4tbsp rapeseed oil
- 11⁄2tbsp red curry paste
- 4tbsp palm sugar or light soft brown sugar
- 200ml coconut milk
- 2tbsp tamarind concentrate or paste
- 150g unsalted roasted peanuts, ground
For the cucumber relish
- 2tbsp distilled white vinegar
- 1⁄2tsp caster sugar
- 1⁄2tsp salt
- 1⁄2 cucumber, deseeded and cut into 5mm dice
- 1 banana shallot, thinly sliced
- 1 large red chilli, thinly sliced
- 12 wooden bamboo skewers
Method
If you’re using coriander seeds, toast them in a dry wok or frying pan over a medium-to-low heat for 2 minutes, tossing occasionally, until they smell aromatic. Tip them into a pestle and mortar, or use a mini food processor or grinder, and grind to a powder. (Alternatively, use ready-ground coriander.) Remove 1tsp of the ground coriander and set aside. Add the lemongrass and turmeric to the pestle and mortar with the remaining ground coriander and grind to a smooth paste. Spoon into a medium mixing bowl and stir in the salt, sugar, oil and coconut milk until combined. Add the chicken and massage in the paste until the meat is evenly coated. Cover and marinate in the fridge for at least 2 hours.
Meanwhile, make the satay sauce. Heat the oil in a medium saucepan over a low heat. Add the red curry paste and cook for 4-5 minutes, stirring regularly, until the oil starts to separate out. Add the reserved ground coriander and the sugar and cook for 4-5 minutes, until darkened in colour. Increase the heat to medium and stir in 200ml water, the coconut milk, a pinch of salt, tamarind and, finally, the peanuts. Bring to the boil, then reduce the heat and simmer for 2 minutes, stirring continuously, until thickened. Set aside.
Soak the skewers in cold water for 30 minutes to stop them burning during cooking, then drain and pat dry on kitchen paper.
To make the cucumber relish, pour the vinegar into a small serving bowl and stir in the sugar and salt until dissolved. Add the cucumber, shallot and red chilli, stir, then set aside.
Remove the chicken from the marinade and thread a strip onto one of the skewers, then repeat to make 12 skewers in total.
Heat a griddle plate or pan over a high heat until very hot, then lightly brush with oil. Reduce the heat to medium and cook the chicken skewers for 4 minutes on each side, until golden and cooked through. (You may need to cook them in two batches.)
Just before serving, reheat the satay sauce briefly and spoon it into a small serving bowl. Arrange the skewers on a large serving plate and serve with the cucumber relish and warm satay sauce.
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