Monthly Archives

March 2016

In Asian, Recipe on
March 2, 2016

Satay Chicken Skewers

I’ve been reading a few of my older blog posts recently, and have come to realise that my blog posts seem to be getting shorter and shorter these days. Partially because I’ve gotten lazier (does anyone read those super long posts anyway?) and partially because I’ve got less to ramble about these days.

Oh. And because I take less photos so there’s less space for all the words. Strange reason but true!

I was meaning to take a couple more photos of these satay chicken skewers, but after all the effort skewering the meat (it was the most time consuming part) and then cooking them, I really didn’t want to waste time on a nice photo only to have them go cold.

Satay chicken skewers are always a favourite when we eat out but we’ve never made them from scratch at home- it’s surprisingly easy (don’t let the long list of ingredients daunt you!) and well worth the effort. The marinade and sauce make the kitchen smell amazing during preparation, and you’ll be rewarded with amazingly tasty skewers at the end of it!

Satay Chicken Skewers Recipe
Recipe adapted from Not Quite Nigella

Satay Chicken:
1 kilo/2 pounds chicken thigh fillet
1 onion, peeled
5 cloves garlic, peeled
1 stalk lemongrass, sliced
3 tablespoons sugar
1/2 cup crunchy peanut butter
1 teaspoon salt
3 tablespoons curry powder
Bamboo skewers, soaked in water for 30 minutes

oil for frying
5 cloves garlic, peeled
3 onions, peeled
2 stalks lemongrass, sliced
600g crunchy peanut butter
1/2 cup toasted sesame seeds
small cube of shrimp paste (about 1x1cms)
1/8 cup tamarind juice
dash of coconut milk
1T fish sauce
1/2 cup sugar
2 teaspoons salt
5 cups water
3 tablespoons curry powder

  1. Cut the meat into cubes. Blend the onion, garlic and lemongrass together until fine. Place in a bowl or container with the sugar, peanut butter, salt and curry powder. Mix the meat into the marinade and place in the fridge for 3-4 hours or overnight.
  2. Thread onto the bamboo skewers and grill under a hot grill until done.
  3. To make the sauce, blend the garlic, onions and lemongrass together. Put a wok or large saucepan on and add some oil. Fry the shrimp paste, breaking it down into the oil with the wooden spoon or spatula. Then add the blended garlic, onion and lemongrass and fry until fragrant.
  4. Add the curry powder and stir until fragrant. Then add the peanut butter and sesame seeds. Add the tamarind juice, coconut milk and fish sauce and the water one cup at a time stirring until combined. You may only need 5 cups, just stop adding the water when it reaches the consistency you want. Add the sugar and salt to taste. Serve with the satay sticks.