Satay gai (chicken satay)

Satay gai (chicken satay)


Treat your tastebuds to a culinary exploration of peanut, curry and coconut flavours.

The ingredient of Satay gai (chicken satay)

  1. 4 large single chicken breast fillets
  2. 1 teaspoon coriander seeds
  3. 1 teaspoon cumin seeds
  4. 50g (1/4 cup) coarsely grated palm sugar
  5. 2 garlic cloves, finely chopped
  6. 1 tablespoon finely grated ginger
  7. 1 tablespoon Ayam curry powder
  8. Pinch of ground turmeric
  9. 160ml (2/3 cup) coconut milk
  10. 2 tablespoons fish sauce
  11. Vegetable oil, to grease
  12. 100g dry-roasted peanuts
  13. 185ml (3/4 cup) coconut milk
  14. 1 tablespoon Maesri red curry paste
  15. 50g (1/4 cup) coarsely grated palm sugar
  16. 2 tablespoons fish sauce
  17. 1 tablespoon tamarind puree
  18. 80ml (1/3 cup) water
  19. 80ml (1/3 cup) rice wine vinegar
  20. 50g (1/4 cup) coarsely grated palm sugar
  21. 2 French shallots, peeled, thinly sliced
  22. 1 Lebanese cucumber, quartered, thinly sliced
  23. 1 small fresh red chilli, thinly sliced

The instruction how to make Satay gai (chicken satay)

  1. Remove the tenderloin from each chicken breast and cut the breast diagonally into 3 pieces. Place 1 chicken piece between 2 sheets of plastic wrap.Use the flat side of a meat mallet or a rolling pin to gently pound until the chicken is about 1cm thick. Repeat with remaining chicken pieces. Transfer the chicken to a glass or ceramic bowl.
  2. Toast the coriander and cumin seeds in a frying pan over medium-low heat, stirring, for 1 minute or until aromatic. Transfer to a mortar and pound with a pestle until finely ground.
  3. Add the coriander mixture, sugar, garlic, ginger, curry powder, turmeric, coconut milk and fish sauce to the chicken and turn to coat. Cover and place in the fridge for 2 hours or overnight to marinate.
  4. Meanwhile, to make the nam jim satay, place the peanuts in a mortar and use a pestle to pound until finely crushed. Heat the coconut milk in a small saucepan over medium heat for 1 minute. Add the curry paste and stir until well combined. Bring to a simmer. Add the crushed peanuts, sugar, fish sauce and tamarind puree and stir to combine. Reduce heat to low and simmer for 3 minutes or until the sauce thickens slightly.
  5. To make the adjat, combine the water, vinegar, sugar, shallot, cucumber and chilli in a small bowl. Cover with plastic wrap and place in the fridge to chill.
  6. Drain the chicken from the marinade. Thread the chicken onto the skewers. Brush a barbecue flatplate or large frying pan with oil to lightly grease. Place over medium-high heat. Add the chicken and cook for 3 minutes each side or until golden and cooked through. Divide the chicken skewers among serving plates. Spoon over some of the nam jim satay. Serve immediately with the adjat and the remaining nam jim satay.

Nutritions of Satay gai (chicken satay)

fatContent: 182.118 calories
saturatedFatContent: 8 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 11 grams carbohydrates
fibreContent: 10 grams sugar
cholesterolContent: 16 grams protein
sodiumContent: 37 milligrams cholesterol

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