Chicken Satay with Peanut Sauce

Name: Chicken Satay with Peanut Sauce
Yield: 4
Cuisine: Singapore
Ingredients: Boneless chicken thigh, cut into strips — 600 g (1.3 lb); Shallots — 2; Garlic cloves — 2; Turmeric (or 1 tsp ground turmeric) — 2 cm (3/4 in) piece; Ground coriander — 1 tbsp; Ground cumin — 1 tsp; Sugar — 2 tbsp; Vegetable oil, plus extra for basting — 2 tbsp; Roasted peanuts — 150 g (1 cup); Chilli paste — 1 tbsp; Coconut milk — 200 ml (3/4 cup plus 2 tbsp); Tamarind pulp, mixed with 3 tbsp water and strained — 1 tbsp; Wooden skewers, soaked in water

The Quirky Foodster Team

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Servings

Ingredients

Boneless chicken thigh, cut into strips — 600 g (1.3 lb)
Shallots — 2
Garlic cloves — 2
Turmeric (or 1 tsp ground turmeric) — 2 cm (3/4 in) piece
Ground coriander — 1 tbsp
Ground cumin — 1 tsp
Sugar — 2 tbsp
Vegetable oil, plus extra for basting — 2 tbsp
Roasted peanuts — 150 g (1 cup)
Chilli paste — 1 tbsp
Coconut milk — 200 ml (3/4 cup plus 2 tbsp)
Tamarind pulp, mixed with 3 tbsp water and strained — 1 tbsp
Wooden skewers, soaked in water

Method

Blend the shallots, garlic, turmeric, coriander, cumin and sugar with the oil into a smooth marinade paste.
Toss the chicken strips in the marinade, cover and refrigerate for at least 2 hours, or overnight for best flavour.
Thread the marinated chicken onto the soaked skewers.
For the peanut sauce, blend the roasted peanuts with a little water into a coarse paste, then simmer with the chilli paste, coconut milk and tamarind water for 8-10 minutes until thickened.
Grill the chicken skewers over hot charcoal or a griddle pan for 3-4 minutes per side, basting occasionally with oil, until charred and cooked through.
Serve hot with the warm peanut sauce, alongside cucumber and onion wedges.

Introduction: Chicken satay, skewers of marinated meat grilled over charcoal and served with a rich peanut sauce, is a much-loved street food across Singapore's hawker centres, reflecting Malay and Indonesian culinary influences.

Cultural Background: Chicken satay, skewers of marinated meat grilled over charcoal and served with a rich peanut sauce, is a much-loved street food across Singapore's hawker centres, reflecting Malay and Indonesian culinary influences. Traditionally cooked by hand-fanning the charcoal grill, it is served with compressed rice cakes, cucumber and onion for a complete, satisfying meal.

Tips: Marinate the chicken for as long as possible, ideally overnight, for the deepest flavour. Soak wooden skewers in water for at least 30 minutes beforehand to prevent them burning on the grill.

Variations: Use beef or lamb strips instead of chicken for a different traditional variation. Serve with ketupat (compressed rice cakes) instead of plain rice for an authentic accompaniment. A vegetarian version can be made using firm tofu or seitan strips marinated and grilled the same way, though this is a modern adaptation.

Storage: Refrigerate marinated raw chicken for up to 1 day before grilling; store cooked skewers for up to 2 days.

Reheating: Reheat cooked skewers in a hot pan or under a grill for 2-3 minutes per side; warm the peanut sauce gently in a saucepan.

Nutrition: Approx. 430 kcal, 28g protein, 16g carbs, 28g fat, 3g fibre per serving.

FAQs:

Q: Can satay be made in an oven if I don't have a grill?

A: Yes, grill under a hot oven broiler for 3-4 minutes per side, though charcoal grilling gives the most authentic smoky flavour.

Q: Can I make the peanut sauce ahead of time?

A: Yes, the peanut sauce can be made up to 3 days ahead and refrigerated, then gently reheated before serving.