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AI-generated photograph: Turmeric gold chicken skewers with charred edges laid across a long white platter, a small copper bowl of peanut sauce, cucumber chunks and red onion wedges beside a dome of jasmine rice

Home · Recipes · Malaysian chicken satay with peanut sauce

East and South East Asian · Lunch

Malaysian chicken satay with peanut sauce

lemongrass and turmeric chicken · warm peanut sauce · cool cucumber

AI-generated photograph

Golden skewers of chicken thigh marinated in lemongrass, turmeric and warm spices, grilled until lightly charred and served with a rich coconut peanut sauce, rice and cool cucumber.

Contains: peanuts and soya, as written. Peanuts (peanut butter) and soya (tamari). Use a tamari labelled gluten free; the spices, chicken and coconut contain none of the 14 (coconut is not a tree nut under UK rules).

Ingredients

  • 600g boneless, skinless chicken thighs, cut into 3cm pieces
  • 1 lemongrass stalk, tough outer layer removed, finely chopped
  • 2 garlic cloves, crushed
  • 15g ginger, peeled and grated
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 tablespoon light brown soft sugar
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 250g jasmine rice
  • 5 tablespoons smooth peanut butter
  • Half a 400ml tin coconut milk (200ml)
  • 1 tablespoon tamari, labelled gluten free
  • Half a teaspoon chilli flakes
  • 1 lime, juiced
  • To serve: 1 cucumber, cut into chunks
  • To serve: 1 small red onion, cut into thin wedges

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Let's cook

  1. Soak 8 wooden skewers in cold water for 30 minutes so they do not burn under the grill.
  2. Make the marinade. Mix the lemongrass, garlic, ginger, turmeric, ground coriander, cumin, sugar, salt and 1 tablespoon of oil in a bowl. Add the chicken and turn to coat. Leave for at least 30 minutes, or covered in the fridge overnight.
  3. Cook the rice. Rinse it until the water runs almost clear, put it in a pan with 375ml cold water, bring to the boil, cover, turn the heat to its lowest and cook for 10 minutes. Turn off the heat and leave it covered for 10 minutes.
  4. Heat the grill to high and line a baking tray with foil. Thread the chicken onto the skewers, leaving small gaps between pieces so the heat reaches all sides. Lay them on the tray and brush with the last tablespoon of oil.
  5. Grill the skewers for 10 to 12 minutes, turning every 3 minutes, until golden with a little char at the edges. The chicken is cooked when you cut into the thickest piece and there is no pink and the juices run clear.
  6. Meanwhile, make the sauce. Put the peanut butter, coconut milk, tamari and chilli flakes in a small pan on a low heat. Stir for 3 to 4 minutes until smooth and hot. Take off the heat and stir in the lime juice. Add a splash of water if it is too thick.
  7. Serve the skewers with the rice, the warm peanut sauce in a bowl, and the cucumber and red onion on the side.

Tips

  • Thigh meat stays juicy under a hot grill; breast dries out quickly.
  • Wash your hands, board and knife well after handling raw chicken.
  • Cool any leftover rice quickly and keep it in the fridge for 1 day at most. Reheat it until steaming hot.

Swaps

  • Barbecue: cook the skewers over hot coals for 8 to 10 minutes, turning often.
  • No chilli for children: leave out the chilli flakes and serve a little on the side for adults.
  • Use the rest of the coconut milk: cook the rice in 200ml coconut milk and 175ml water.

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