Ingredients
| Name | Amount (Metric / US) |
|---|---|
| CHICKEN THIGH MEAT | 1.36 kgs / 3 lb |
| CUMIN POWDER | 2 tsps |
| CINNAMON POWDER | 1 tsp |
| SHALLOTS | 5 |
| CORIANDER POWDER | 2 tsps |
| TUMERIC POWDER | 2 tsps |
| CURRY POWDER | 2 Tbsps |
| SUGAR | 1.50 Tbsps |
| OIL | 1 Tbsp |
| SALT | 1 tsp |
| LEMON GRASS | 2 stalks |
| OIL | 6 servings |
| BAMBOO SKEWERS | 6 servings |
| PEANUTS | 300 g / 10.58 oz |
| GINGER POWDER | 2 tsps |
| GALANGAL POWDER | 2 tsps |
| ONION | 1 inch |
| LEMON GRASS | 2 stalks |
| CHILLI PASTE | 4 Tbsps |
| BROWN SUGAR | 110 g / 0.50 cups |
| TAMARIND PASTE | 60 ml / 0.50 cups |
| OIL | 2 Tbsps |
Malaysian Chicken Satay With Peanut Sauce
Malaysian Chicken Satay With Peanut Sauce could be just the gluten free and dairy free recipe you've been looking for. One portion of this dish contains around 52g of protein, 84g of fat, and a total of 1119 calories. This recipe serves 6 and costs $3.74 per serving. Only a few people really liked this main course. 1 person were glad they tried this recipe. A mixture of lemon grass, onion, oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 70%, which is good. If you like this recipe, you might also like recipes such as Malaysian Chicken Satay With Peanut Sauce, Malaysian Chicken Satay, and Malaysian Chicken Satay.
Instructions
Cut meat into 1-inch strips, drain and set aside. In a bowl mix cumin, cinnamon, shallots, coriander, tumeric, oil, curry powder, sugar and salt together to form a smooth paste. Marinate the meat well with this mixture. Pierce meat on bamboo skewers. Set aside in refrigerator. Peanut Sauce: In a pan on medium heat, pan roast raw peanuts till golden brown. Cool, and grind peanuts to resembles like breadcrumbs. Set aside. Mix the ginger, galangal, onion, lemon grass, brown sugar and chilli paste to a paste. Heat 1 Tbsp. oil and fry mixture till fragrant until a thin layer of oil forms on top of mixture. Lower heat and add tamarind juice and let it simmer for about 5 minutes. Add sugar and 3/4 of the peanuts. If mixture is too thick, add a little more tamarind juce and a little more sugar if you like it sweeter. The taste should be spicy hot with a balance of sweet and sour taste. Prepare charcoals for grilling. Grill meat over burning coal, constantly basting with cooking oil over the meat using the crushed lemon grass as a brush. Turn chicken over and baste with oil. Grilled till cooked on both sides. To serve, arrange a few sticks of satay on a plate, accompanied with peanut sauce, cucumber, onions, and compressed rice (ketupat)
