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 byFast 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.
