Juicy grilled chicken skewers marinated in fragrant spices and served with a rich chunky peanut sauce, fresh coriander, roti bread and lime. 

CHICKEN SATAYS WITH PEANUT SAUCE

Makes 9 20cm skewers

INGREDIENTS

CHICKEN SATAYS
3cm piece of ginger, peeled
1 stalk of lemongrass
1/2 small red onion
1 tablespoon fresh coriander stalks
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon salt
1 tablespoon vegetable oil
4 large chicken thighs, cut into 3cm chunks
8 x 20cm skewers

PEANUT SAUCE 
3cm piece of ginger, peeled
1 stalk of lemongrass
1/2 red onion
1 red chilli
2 cloves garlic
3 tablespoons peanut or vegetable oil
5 tablespoons good quality peanut butter, I used Pic's Crunchy
1 tablespoon tamarind paste, dissolved in 1/4 cup of water and seeds discarded
1/2 cup water
1 tablespoon brown sugar

Fresh coriander, chilli, lime wedges, chopped roasted peanut and store bought roti bread. 

METHOD

CHICKEN SATAYS
In a food processor, blitz the ginger, lemongrass, red onion and coriander until smooth. Scoop into a large bowl and add the ground coriander, cumin, turmeric, vegetable oil and salt. Add the chunks of chicken and mix until chicken is well coated. Marinade for at least an hour. 

If using wooden skewers, soak them in water for 30 minutes before adding meat. Thread chicken onto skewers and grill on the barbecue over a medium heat for 3-4 minutes on each side until meat is no longer pink. 

PEANUT SAUCE
In a food processor, blitz the ginger, lemongrass, red onion, chilli and garlic until smooth. Heat peanut oil in a non-stick fry pan over a medium heat and add processed ingredients. Fry for 2-3 minutes until aromatic. Add the peanut butter, tamarind water, water and brown sugar and simmer until water has reduced and sauce has thickened. Set aside until ready to serve.