Picture a platter full of fragrant, golden chicken satays served with a rich, spicy peanut sauce and crisp fresh cucumber: what a glorious — and original — centre-piece to a summer barbecue.

There are numerous regional variations of satay marinades and sauces. Having minced, blended, shredded, strained, mortared and pestled my way through many different versions, I have come up with a recipe that is both authentic and uncomplicated. And delicious.

Method

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Topics:

chicken recipe

BBQ recipe

Meat recipe

Ingredients

Name: Chicken satay
Ingredients: 750g (1lb 10oz) boneless, skinless chicken breasts or thighs; 15 to 20 18-25 cm (7-10 in) bamboo skewers For marinating the chicken:; 2 teasp curry powder; 2 teasp turmeric; 1 teasp ground coriander; 1 teasp ground cumin; 1 teasp ground fennel seed (optional); 2 tbsp light soy sauce; 50 ml (2 fl oz) coconut milk; 3 tbsp groundnut or sunflower oil; 3 tbsp palm sugar or light soft brown sugar For the satay sauce:; 2 tbsp groundnut or sunflower oil; 2 cloves garlic; 2 teasp Thai red curry paste; 125 ml (4 fl oz) coconut milk; 1 tbsp tamarind paste or fresh lime juice; 1 tbsp palm or light soft brown sugar; 4 tbsp crunchy peanut butter; 150ml (5 fl oz) chicken stock Cucumber pickle:; Half a cucumber, cut into 2.5 cm (1 inch) chunks; 2 teasp sugar; 1 teasp rice vinegar

750g (1lb 10oz) boneless, skinless chicken breasts or thighs
15 to 20 18-25 cm (7-10 in) bamboo skewers

For marinating the chicken:
2 teasp curry powder
2 teasp turmeric
1 teasp ground coriander
1 teasp ground cumin
1 teasp ground fennel seed (optional)
2 tbsp light soy sauce
50 ml (2 fl oz) coconut milk
3 tbsp groundnut or sunflower oil
3 tbsp palm sugar or light soft brown sugar

For the satay sauce:
2 tbsp groundnut or sunflower oil
2 cloves garlic
2 teasp Thai red curry paste
125 ml (4 fl oz) coconut milk
1 tbsp tamarind paste or fresh lime juice
1 tbsp palm or light soft brown sugar
4 tbsp crunchy peanut butter
150ml (5 fl oz) chicken stock

Cucumber pickle:
Half a cucumber, cut into 2.5 cm (1 inch) chunks
2 teasp sugar
1 teasp rice vinegar