Malaysian chicken satay

50 minutes



  • 1kg boneless chicken thighs, skinless and cut into bite-sized pieces

Satay spice mix

  • 1 lemongrass stalk, white bottom half only, hard outer leaves removed, finely chopped
  • 1 large onion, peeled and roughly chopped
  • 5 garlic cloves, peeled
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 1 tsp ground turmeric
  • 1/2 tsp fennel seeds
  • 1/2 tsp ground cumin
  • 1 tbsp of salt
  • 100g of palm sugar, or dark brown sugar

Peanut sauce

  • 180g of dry-roasted peanuts, lightly salted, ground using a food processor to a fine crumb
  • 200g of coconut milk
  • 60g of palm sugar, or dark brown sugar
  • 2 1/2 tbsp of tamarind paste
  • 1 pinch of chilli powder
  • 150ml of water
  • 1/2 tsp salt

To serve

  • red onion, diced
  • cucumber, diced


To begin, blend all satay spice mix ingredients together in a food processor until it achieves the consistency of a smooth, fine paste. Set 3 tablespoons of the spice mix aside for making the peanut sauce
Place the rest of the spice mix into a container with the chicken pieces and leave to marinade in the fridge for at least 4 hours, or preferably overnight
To make the peanut sauce for the satay, add all the ingredients (including the reserved 3 tablespoons of spice paste) to a medium-sized saucepan. Place over a medium heat and bring to boil, stirring every now and then to prevent it sticking to the bottom. Reduce the heat to low and simmer for 5 minutes until the sauce thickens. Set aside
Soak the skewers in water for 10 minutes. Skewer the chicken pieces onto skewers so that there are 6 pieces per skewer
To cook the skewers, you can use a flat-top griddle plate, a grill preheated to high or a barbecue. Turn the skewers frequently to char each side for around 5 minutes or until the chicken is cooked through
Serve with the peanut sauce and freshly cut cucumber and red onion