Spicy chicken satay

Spicy chicken satay

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
1kg chicken breast, skinned and boned
1 tablespoons tamarind pulp, soaked in 60 ml water for 10 minutes
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground fennel
8 spring onions, chopped
2 garlic cloves, crushed
1 strip lemon peel
2.5 cm piece fresh ginger, chopped
1/2 teaspoon salt
1 teaspoon turmeric
2 teaspoons brown sugar
4 tablespoons oil
sprigs fresh coriander, to garnish

Method

  1. Cut chicken into pieces 2 cm square. Strain tamarind over a bowl, squeezing out and reserving as much water as possible. Discard tamarind.
  2. Place tamarind water in an earthenware or glass bowl and add the remaining ingredients, except oil and fresh coriander. Add chicken, cover and refrigerate for several hours.
  3. Drain chicken pieces and thread onto bamboo skewers (previously soaked in water for 2 hours). Cook over charcoal or under a preheated grill until golden brown. Garnish with fresh coriander sprigs. Serve with Malaysian satay sauce, steamed rice and chunks of cucumber and raw onion.

Note

  • Tamarind pulp is available from health food or Asian grocery stories. If not available, use 2 teaspoons lemon juice.
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