Malaysian Chicken Satay

Name: Malaysian Chicken Satay (Sate Ayam)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Malaysia
Ingredients: ½ teaspoon chilli powder; 2 tablespoons sugar; ½ teaspoon salt; 1 teaspoon turmeric powder; 4 chicken legs and thighs, deboned and cut into 2-cm (¾-in) cubes; 4 chicken legs and thighs, deboned and cut into 2-cm (¾-in) cubes; 12 skewers soaked in water for 1 hour; Satay Sauce, for dipping; Cucumber, sliced, to serve; Onion, sliced, to serve; Ketupat, quartered, to serve (optional, see note); 1 tablespoon coriander seeds; 2 stalks lemongrass, thick bottom third only, outer layers removed, inner part sliced; 5 shallots, peeled and halved; 2 cloves garlic, peeled and halved; 2 tablespoons oil

Sate Ayam

Preparation info

Makes
12
sticks

Difficulty
Easy
Ready in
40 min

Appears in

The Food of Malaysia

By Wendy Hutton

Published 2022

About

The tantalising aroma of seasoned mutton, beef or chicken cooking over a charcoal fire, anointed from time to time with oil spread with a “brush” of fragrant lemongrass, is irresistible. It’s no wonder this Malay dish is an all-time favourite.

Ingredients

½ teaspoon chilli powder
2 tablespoons sugar
½ teaspoon

Asia
Malaysia
Starter
Gluten-free
Low carb

Method

Grind the Spice Paste ingredients in a mortar or blender, adding the oil to keep the blades turning. Mix the paste with the chilli powder, sugar, salt and turmeric powder, and marinate the chicken cubes for at least 12 hours.
Thread 4 to 5 pieces of the marinated chicken onto each skewer until all the chicken pieces are used up. Grill the chicken over a hot charco