Malaysian Chicken Satay Recipe


  • 1.2kg chicken breast
  • 6 shallots, diced
  • 8 slices ginger
  • 25ml sesame seed oil
  • 1 sprig of fresh mint
  • 2 teaspoons cumin
  • 1 teaspoon tumeric powder
  • 1 teaspoon ground coriander
  • 2 talespoons brown sugar
  • 4 lemongrass sticks
  • 3 limes
  • 24 bamboo sticks
  • 12 cloves of garlic
  • 400g jasmine rice
  • 1 tablespoon soy sauce
  • 2 red chillis
  • 400g salted peanuts
  • 100ml vegetable oil



1. Remove the outer layer of 2 pieces of lemongrass, chop and put in a mortar (or blender), also prepare 4 cloves of garlic by dicing or putting in a press, one red chill, 2 shallots, 4 slices of ginger and put in a mortar (or blender), 1 teaspoon of cumin, half a teaspoon of tumeric powder and ground coriander and 25ml of sesame seed oil. Then turn into a paste.

2. Cut the chicken breast into strips as long as possible and cover with the paste. Leave in the fridge to marinarte for at least 2 hours.

3. Put a large pan of 800ml of water to boil and cook the rice. Leave to the side to dry and cool.

4. To make the sauce take 2 lemongrass sticks, remove the outer layers, chop and put in a mortar (or blender). Chop 4 shallots, 4 slices of ginger, 1 sprig of mint, 1 teaspoon of cumin, 1/2 a teaspoon of coriander and tumeric powder, 2 tablespoons of brown sugar, the juice of 3 limes and zest of one and 8 cloves of garlic. Add 1 tablespoon of soy sauce, 100ml of vegetable oil and the peanuts and blend/crush until relatively smooth.

5. Take the chicken and place it evenly on the bamboo sticks then grill, ideally on a barbeque but an oven grill is OK until cooked through.

6. Plate and enjoy.

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