Whole Chicken Satay

Name: Whole Chicken Satay
Yield: Serves 4
Ingredients: 4 tbsp tamarind pulp; 1½ tbsp red Thai curry paste; 3 tbsp garlic paste; 3 tbsp sugar; 1 tbsp peanut oil; 100 g/3½ oz whole peanuts; 1 tsp ground black pepper; 1 tbsp salt, or to taste; 2 pieces of candlenut, or 4 almonds, or 4 macadamia; 2 garlic cloves, peeled; 2 pieces of candlenut, or 4 almonds, or 4 macadamia; 2 pieces of candlenut, or 4 almonds, or 4 macadamia; 180 ml/6 fl oz/¾ cup canned coconut milk; 1 tbsp red or Panang curry paste; 1 kaffir lime leaf; 4 tsp soy sauce; 4 - 5 tbsp palm sugar or brown sugar; 1 tbsp fish sauce (or ½ tsp salt); 1 tbsp fish sauce (or ½ tsp salt); 1 tbsp red or Panang curry paste; 1 tbsp tamarind pulp; 4 - 5 tbsp palm sugar or brown sugar; 400 g/13½ oz/½ cup coconut cream; 1 whole chicken (approximately 1¾kg/4lb); 3 tbsp curry powder; 3 tbsp coconut oil, melted

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Spice Collector’s Cookbook

By Vina Patel

Published 2024

About

For my chicken satay, I marinate the chicken in aromatic spices and coconut oil to make it juicy and tender. I prefer to cook the chicken whole, to make this completely effortless. You might have to adjust the spices depending on the size of your chicken. This recipe assumes the chicken is about 1¾kg/4lb. I’ve found that this homemade version is even more flavorful than takeout. If you can, start to marinate the chicken the day before you want to cook it. This dish is best served with my Co

Ingredients

Main course

Ingredients

Method