RECIPE ROOM

  • What’s in season in July?
  • What’s in season in May?
  • Top Chef Recipes
  • Recipe Finder
  • Meal Planner
  • Meal Plans
  • EDUCATION TOOLS

  • Seasonal and Local
  • Food Security
  • Animal Welfare
  • Fair Trade
  • Grow Your Own
  • Organic Food
  • Composting
  • Sustainable Fish
  • REDUCE FOOD WASTE

  • Business Food Waste
  • Food Waste Fast Facts
  • Education Tools
  • Animal Welfare
  • Composting
  • Fair Trade
  • Food Security
  • Grow Your Own
  • Organic Food
  • Seasonal and Local
  • Sustainable Fish
  • Household Food Waste
  • Reduce waste with composting & worm farms
  • Most Wasted Foods
  • National Leftovers Day
  • Portion Planning
  • ABOUT US

  • The Campaign
  • Our Community
  • About DoSomething!
  • Partners & Contributors
  • Sign up to FoodWise
  • Recipe Room  »  Satay kajang with light peanut sauce

    4

    Ingredients

    • 600g free range chicken thigh fillet, diced
    • 2 tsp curry powder
    • 1 tsp ground cinnamon
    • ½ tsp ground chilli
    • salt and pepper
    • cooking oil spray
    • 1 cup roasted peanuts
    • 2 tsp ground turmeric
    • 1 tsp ground coriander seeds
    • ½ tsp ground cumin seeds
    • ½ stick lemon grass, chopped
    • ½ cup coconut milk

    Satay kajang with light peanut sauce

    Satay Kajang is most commonly made with skewered chicken. The meat is marinated with a light mixture of curry and spice before being grilled over a coal fire. An aromatic peanut sauce is then spooned over the top to serve.

    This is the style that emerged from the indigenous Malay kitchens. The essential informality of the satay vendors in Malaysia is a key part of their charm. It’s right there that you’ll find the real Malaysia: charming, hospitable and irresistibly delicious.

    Method

    Combine the chicken, curry, cinnamon and chilli, then season lightly with salt and pepper. Set aside to marinate for 1 hour, then thread onto skewers.

    Barbecue over hot coals until just cooked.

    Mix the peanuts, turmeric, coriander, cumin, lemongrass and coconut milk in a food processor or mortar and puree until smooth. Warm gently in a small saucepan over a moderate heat, then serve on top.

    Submitted by
    Fast Ed

    Tips and Tricks

    • To avoid wasting any leftover coconut milk, freeze the remainder in an ice cube tray. You can then defrost as many cubes as you need for other recipes.

    • Many people may also well-intentionally wash a chicken in their kitchen sink to improve hygiene, when in fact this only helps to spread bacteria around your kitchen. A meat thermometer should read 74 degrees celcius when cooking chicken to ensure the removal of all harmful bacteria . See the NSW Food Authority for more details on cooking safely with poultry.

    Satay kajang with light peanut sauce was successfully added to your meal planner

     or  Back to recipe

    This recipe is already in your Meal Planner!

     or  Back to recipe