Servings
4
Prep time
Cook time
Recipe
Ingredients
- 5 cloves garlic, crushed
- 4cm-piece ginger, grated
- 1 heaped tsp cumin
- 1 heaped tsp coriander
- 1 heaped tbsp turmeric
- 1 tsp salt
- 1 heaped tsp sugar
- 3 tbsp olive oil
- 1 cup desiccated or fresh grated coconut
- 2 tbsp kecap manis
- 7 chicken thigh fillets, cut into small cubes
- 300g good-quality smooth peanut butter
- 2 tbsp kecap manis
- 1 tsp salt
- 3 tbsp warm water
- 4 tbsp olive oil
- 3 tbsp chopped peanuts
- 1 tsp palm sugar, optional
- 1 cup water
- Fresh coriander, to serve
- Fresh coconut, to serve
- 2 tbsp peanuts, to serve
Method
- Combine all marinade ingredients in a bowl and add the chicken to marinate for 1 hour or overnight.
- Soak skewers in water so they don’t burn.
- Thread chicken pieces onto the skewers
- Preheat a grill pan over medium-high heat and grill skewers until just cooked through.
- Now make your coconut satay peanut sauce. Combine all sauce ingredients in a medium-sized saucepan over low heat and cook, stirring until the peanut butter loosens into a thick sauce consistency. Add more water or oil if it looks too thick.
- Drizzle over sauce and serve the rest in dipping bowls. Garnish with chopped peanuts, coriander and fried shallots.
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