Singaporean Chicken Satay with Peanut gravy

Name: Singaporean Chicken Satay with Peanut gravy
Total time: 3600 s
Yield: Serves 3 servings
Cuisine: British
Ingredients: 450 g chicken thigh fillets; 1/2 tbsp salt; 1/2 tsp baking soda; 1 tbsp ground coriander; 1 tsp cumin; 1/2 tsp fennel; 2 inch galangal, skinned and julienned finely; 1 inch turmeric, skinned and julienned finely; 1 stalk lemongrass, use bottom third, chopped finely; 4 candlenuts; 11 shallots, peeled; 5 cloves garlic, peeled; 60 g gula malaka / palm sugar; 1 tbsp sugar; 25 satay sticks; 300 g ground peanuts; 2 cups water; 2 tomatoes, quartered; 1 inch galangal, skined; 1 stack lemongrass, use bottom third; 5 shallots, peeled; 1 clove garlic, peeled; 3 big chillies; 15 g balacan; 1/2 cup peanut oil; Salt and sugar to taste

Santy Coy @chefsantycoy

Gold Coast, Australia

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Santy Coy @chefsantycoy

Gold Coast, Australia

Saved

Ingredients

1 hour

Serves 3 servings

Chicken marinade:
450 gchicken thigh fillets
1/2 tbspsalt
1/2 tspbaking soda
1 tbspground coriander
1 tspcumin
1/2 tspfennel
2 inchgalangal, skinned and julienned finely
1 inchturmeric, skinned and julienned finely
1 stalklemongrass, use bottom third, chopped finely
4candlenuts
11shallots, peeled
5 clovesgarlic, peeled
60 ggula malaka / palm sugar
1 tbspsugar
25satay sticks
Peanut Gravy:
300 gground peanuts
2 cupswater
2tomatoes, quartered
1 inchgalangal, skined
1stack lemongrass, use bottom third
5shallots, peeled
1 clovegarlic, peeled
3big chillies
15 gbalacan
1/2 cuppeanut oil
Salt and sugar to taste

Saved

Steps

1 hour

1

Slice the chicken fillet into 1 cm or 1/2 inch pieces. Season with salt baking soda.
2

Prepare paste to marinate the chicken:
Blend or pound the remaining ingredients (except for gula malaka and sugar) in order stated.
3

Marinate the chicken with blended paste, along with the gula malaka and sugar. Leave aside overnight or at least 2 hours in refrigerator.
4

Each stick should have about 5 cm or 2 inches of chicken, grouped tightly together starting at the top end of the stick. Make sure that each small piece of chicken is poked twice through the stick so that is does not fall off during grilling.
5

When ready, grill the satay in the oven or over red hot charcoal, turning over now and then so that the meat grills evenly. Dip the top part of the lemongrass stalks in oil and brush the satay before turning over the grill.
6

Satay is best served with rice cake (ketupat / lontong), cut chucks of fresh cucumber and quartered while onion, alongside the gravy.
7

Peanut gravy:
Combine the ground peanuts, some salt and water in a sauce pan. Bring to the boil.
8

Add the tomatoes and use a spatula or wooden spoon to crush the tomatoes. Turn off heat and set aside.
9

Pound or grind the galangal, lemongrass, shallots, garlic, chillies and balachan in order given.
10

Heat a saucepan and add the oil. Stir in the spice paste and fry until fragrant.
11

Stir the peanut mixture, a little time at a time, stirring to form a thick gravy consistency. Bring to a boil and then to a simmer. Season with salt and sugar.
12

Enjoy

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Cooksnaps

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Santy Coy @chefsantycoy

on March 01, 2022 15:54

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!

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Singaporean Chicken Satay with Peanut gravy

Singaporean Chicken Satay with Peanut gravy

Ingredients

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