Walking by the street food stalls in Malaysia is really an assault on the senses - fragrant dishes served next to busy roads against a skyline backdrop. This Chicken Satay recipe has been passed down to me by my wife's Malaysian grandmother and the secret is in the marinade.
Ingredients
| 1 kg | Boneless chicken thigh, Cut into 1.5 cm pieces (Main) |
| 3 Tbsp | Ground coriander |
| ½ tsp | Ground fennel seeds |
| 1 tsp | Ground cumin |
| 4 pieces | Macadamia nuts, Can be substituted with candlenuts |
| 2 stalks | Lemongrass |
| 1 tsp | Ground turmeric |
| 2 cloves | Crushed garlic |
| 1 medium | Onions, Finely diced |
| 1 Tbsp | Peanut oil |
| ½ cup | Thick coconut cream |
| 1 pinch | Sugar |
| 1 pinch | Salt |
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Directions
- Mix all the ingredients together and marinade the chicken for at least 2 hours and up to 24 hours.
- Pierce the chicken pieces onto the skewer and grill over an open fire until slightly charred and cooked through.
- Serve hot with rice and peanut sauce.
