Satay chicken

Name: Satay chicken
Cuisine: Thai
Ingredients: 1 teaspoon salt; 2 tablespoons Demerara or palm sugar; 2 tablespoons Demerara or palm sugar; 4 tablespoons vegetable oil; 400 ml/14 fl oz coconut milk; 2 tablespoons light soy sauce; 1 teaspoon curry powder; 1 tablespoon turmeric powder; 1 tablespoon cumin seeds; 1 tablespoon coriander seeds; 2.5 cm/1 inch piece fresh root ginger, peeled and chopped; 4 fresh coriander roots, chopped; 4 garlic cloves, peeled and chopped; 3 red shallots, peeled and chopped; Satay Sauce, to serve; 40 bamboo skewers; 1 kg /2¼ lb skinless chicken breast fillets, cut into 3.5 x 10 cm/1½ x 4 inch strips

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

1 kg /2¼ lb skinless chicken breast fillets, cut into 3.5 x 10 cm/1½ x 4 inch strips
40 bamboo skewers

Asia
Thailand
Starter

Method

To make the marinade, put the shallots, garlic, coriander roots and ginger in a food processor, whiz to a paste and tip into a bowl.
Dry-fry the coriander seeds, cumin seeds and turmeric until giving off their aroma, then grind to a powder in a spice grinder. Add the ground spices to the garlic paste along with the curry powder, soy sauce, coconut milk, oil, sugar