- 1kg free range Irish chicken thigh meat, chopped in 1-2 inch chunks
For the marinade:
- 50g white sugar
- 5g salt
- 50g chopped shallot
- 5g coriander powder, ground from whole seeds
- 5g cumin powder, ground from whole seeds
- 10g fresh galangal, chopped
- 2 heads lemongrass, thinly sliced
- 5g turmeric powder
For the satay sauce:
- 100g roasted unsalted peanuts
- 2 cloves of garlic
- 20ml ketjap manis
- 20ml sesame oil
- 35ml light soy sauce.
- ½ teaspoon chilli powder, more if you like
- 40ml coconut milk
- 90g melted palm sugar
- 40ml tamarind concentrate, found in Asian supermarkets
- Blitz the marinade ingredients together and coat the chicken (wear gloves), then leave for 24-48 hours.
- To make the satay sauce, blitz all the ingredients together. Heat gently to serve. Add a little water or more coconut milk if needed. There will be sauce leftover but it keeps for two weeks in the fridge.
- Leave 10 – 12 satay sticks soaking in water for one hour. Thread the chicken onto the sticks evenly
- Heat a griddle pan and fry the chicken until cooked through.
- To serve, spoon the hot satay sauce onto the chicken and leave more for dipping.
Recipe courtesy of Chameleon.
Image by Harry Weir and Brian Clarke
- Tamarind paste is fine to use instead of concentrate. But if you can’t find either, use lime juice.
Ketjap manis is an essential ingredient. It’s a sweet sauce soy with an almost treacle-like consistency. You can get it in most Asian supermarkets and I recommend you add it to your store-cupboard ingredients.