Ingredients
- 0.5 tsp of chilli paste
- 1 tsp of salt
- 0.5 tbsp of soy sauce, a thick, sweet soy sauce
- 1 splash of sunflower oil
- 250 g of chicken breasts
- 2 shallots
- 1.5 tsp of coriander powder
- 1 tsp of ground cumin
- 0.5 tsp of turmeric
- 1 tsp of fennel seeds
- 1.5 cloves of garlic
- 1 lemon, juiced, half for marinade, half for sauce
- 1 tbsp of brown sugar, heaped , plus 1 tbsp for the sauce
- 100 g of roasted and salted peanuts, for the sauce, along with 1/2 tbsp of satay marinade
- 50 ml of coconut milk
Method
Step 1
To make the marinade for the meat, simply add the shallots (onions), chilli paste, coriander, cumin, turmeric, fennel seeds, garlic, lemon juice, brown sugar, and salt into a blender and whiz until it is all finely ground. You can add a dash of oil to help it blend better. Alternatively use a pre-made marinade mix.Step 2
Slice the chicken into long, thin slices and put in a large bowl. Put one tablespoon of the marinade in a separate bowl and save for the peanut sauce. Add the rest of the marinade to the meat, mix it in and make sure all the meat is covered. Leave in the fridge overnight preferably, or minimum 2 hours. Then thread meat onto your skewers and grill on a griddle pan.Step 3
For the peanut sauce, grind the peanuts in a blender until they are fairly smooth, leaving a few chunky bits.Step 4
Then heat a little oil and add the reserved tablespoon of satay marinade you kept aside, let it cook for a minute to bring out all the flavours, then add all the other ingredients to a pan and gently heat and stir together.Step 5
You can add more coconut milk or water if it is too thick. Give it a taste, if you like it sweeter- add more sugar, sour – add more lemon, hotter – add more chilli. Make it your own!