Singapore chicken satay

Name: Singapore chicken satay
Total time: 35 min
Ingredients: 150g of peanut butter, crunchy; 150ml of coconut milk; 1 tsp soft brown sugar; 1/2 red chilli, finely chopped; 1 lemon grass stalk, finely diced; 2 tsp sesame oil; 50g of peanut butter, crunchy; 150ml of coconut milk; 1 shallot, small, peeled and finely chopped; 1 tsp ground turmeric; 1 lime, or lemon, juiced; 1 tbsp of soft brown sugar; 450g of chicken thigh, skinned, boned and cut into small pieces; cucumber, to serve; onion, to serve

by Karen Burns-Booth

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Starter
easy
4
35 minutes

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These delicious satay chicken skewers are a wonderful way to recreate a Singapore classic at home. Easy to make, they are great to serve as finger food at a dinner or cocktail party.

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I have been to Singapore many times, and more recently I was there in June of this year; part of the charm of this small Far East nation is its amazing street food. You will find “chow halls” and streets dedicated to all manner of fast food wherever you go in Singapore, with families and business men rubbing shoulders with each other as they enjoy their bowl of Laksa or Beef Kway Teow, Chilli Crab and Satay......you are never more than a few feet away from exceptional food.

One of my earliest memories is of eating chicken satay straight from the grill in a little “shack” in Shatin and ever since these spicy skewers have held a special place in my heart. In the absence of actually being in Singapore and with a longing to eat satay, I have decided to try to replicate the recipe at home. However, the recipe is quite involved and requires numerous spices and herbs. I therefore decided to create my own simpler version that won’t challenge anyone’s pantry, but that still retains the “spirit” of an authentic chicken satay.

For this recipe, you will need 8-12 bamboo skewers soaked in water before using.

Ingredients

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Imperial

Peanut sauce

150g of peanut butter, crunchy
150ml of coconut milk
1 tsp soft brown sugar
1/2 red chilli, finely chopped
1 lemon grass stalk, finely diced
2 tsp sesame oil

Marinade

50g of peanut butter, crunchy
150ml of coconut milk
1 shallot, small, peeled and finely chopped
1 tsp ground turmeric
1 lime, or lemon, juiced
1 tbsp of soft brown sugar

Satay

450g of chicken thigh, skinned, boned and cut into small pieces
cucumber, to serve
onion, to serve

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Method

Place all the peanut sauce ingredients in a food processor or blender and blitz for 1 minute. Scoop the sauce out and put it into a serving bowl – cover with cling film and refrigerate until needed

Mix the marinade ingredients together and pour them into a plastic container that has a lid. Place the chicken pieces in the marinade in the container, marinating for 4 hours or overnight

Pre-heat grill and line a large baking sheet with foil

Thread the chicken pieces on to the soaked bamboo skewers. Spoon the marinade over the chicken and then grill for 4 minutes each side until the chicken is slightly charred and cooked