Chicken Satay is everyone’s favourite-delicate barbecued morsels with an enticing fragrance of caramelised palm sugar, coconut cream and grilling chicken.

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Chicken satay with fragrant spices Recipe
Ingredients :
500 g (1 lb) boneless chicken thigh fillets, sliced into 20 long, narrow strips
20 bamboo skewers, soaked in water for 1 hour to prevent them from burning
1/4 cup (60 ml) coconut cream
2 tablespoons oil
2 teaspoons shaved palm sugar or dark brown sugar
Cucumber slices, to serve
Onion wedges, to serve
1 portion Cashew Nut Satay Sauce, to dip
MARINADE :
1 tablespoon Amah’s Curry Powder
2 tablespoons Lemongrass Paste
1 teaspoon ground turmeric
1 teaspoon cumin seeds, dry-roasted and ground
3 tablespoons shaved palm sugar or dark brown sugar, mixed with 1/2 cup (125 ml) hot water
Method :
1. Chicken Satay is everyone’s favourite-delicate barbecued morsels with an enticing fragrance of caramelised palm sugar, coconut
cream and grilling chicken.
2. Prepare the Lemongrass Paste and Amah’s Curry Powder by following the recipes. Combine these with the other Marinade ingredients
in a shallow dish and mix well. Thread each chicken strip on a soaked bamboo skewer, in a zig-zag pattern. Place all the skewers in
the dish with the Marinade, coating the chicken pieces well with the Marinade. Cover and refrigerate for at least 2 hours. Prepare the
Cashew Nut Satay Sauce by following the recipe.
3. Make a basting sauce by combining the coconut cream, oil and palm sugar in a small bowl and mixing well. Set aside.
4. Grill the skewers on a preheated pan grill, under a broiler or over a charcoal fire for 2-3 minutes on each side until cooked, constantly
basting with the basting sauce. When they are done, arrange the satays on a platter on a bed of sliced cucumber and onion wedges,
and serve hot with bowls of Cashew Nut Satay Sauce on the side.
MAKES : 20 satays
PREPARATION TIME : 45 mins + marination time
COOKING TIME : 20 mins
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