FoodieAtlas Logo
FoodieAtlas Recipes around the World

Satay

Satay
Malaysia
⏱ — min. Serves: —

Ingredients

  • For the Marinade:
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon turmeric powder
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon lemongrass, finely chopped
  • 1/2 cup coconut milk
  • 2 tablespoons vegetable oil
  • Salt to taste
  • For the Skewers:
  • 1 lb (450g) chicken breast or thigh, cut into bite-sized pieces
  • Bamboo skewers, soaked in water for at least 30 minutes
  • For the Peanut Sauce:
  • 1 cup roasted peanuts, finely ground
  • 1/2 cup coconut milk
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons tamarind paste
  • 1-2 cloves garlic, minced
  • 1-2 red chilies, chopped (optional, adjust to taste)
  • 1/4 cup water (adjust for desired consistency)
  • Salt to taste

Instructions

Prepare the Marinade

In a bowl, mix together ground coriander, ground cumin, turmeric powder, brown sugar, soy sauce, minced garlic, minced ginger, lemongrass, coconut milk, vegetable oil, and salt.

Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.

Prepare the Peanut Sauce

In a saucepan, combine the ground peanuts, coconut milk, soy sauce, brown sugar, tamarind paste, minced garlic, and red chilies if using.

Cook over medium heat, stirring frequently until the mixture thickens. If the sauce is too thick, add water a little at a time until you reach the desired consistency.

Season with salt to taste. Remove from heat and let it cool.

Assemble and Cook the Satay

Thread the marinated chicken pieces onto the soaked bamboo skewers.

Preheat a grill or grill pan over medium-high heat. Lightly oil the grill grates.

Grill the skewers for 3-4 minutes on each side, or until the chicken is cooked through and has a nice charred exterior.

Serve

Enjoy your meal!