Food & Drink

Satay chicken recipe malaysian



Blend all the ingredients for the satay spices in a food processor until they reach a fine, smooth paste. Set aside three tablespoons of spice mix to make the peanut sauce


Place the remaining spice mixture in a container and add the chicken pieces. Leave to marinate for at least four hours or overnight.


Add all ingredients to a medium saucepan (including three tablespoons of spice paste you have reserved) and bring it to a boil. Over medium-high heat, bring the sauce to a boil. Stirring every so often to avoid it sticking at the bottom. Reduce the heat and simmer the sauce for 5 minutes. Set aside


The skewers should be soaked in water for a minimum of 10 minutes. The chicken pieces should be skewered onto the skewers in 6 pieces each.


You can cook the skewers on a flat-top griddle, a grill heated to high, or even a barbecue. The skewers should be turned frequently so each side is charred for about 5 minutes or until the chicken has cooked.


Serve with freshly chopped cucumber and red onions, and peanut sauce



  • 1kg skinless, boneless thighs


  • Lemongrass stalk white bottom only, with stiff outer leaves removed and finely chopped
  • One large onion peeled, roughly chopped
  • Five garlic cloves peeled
  • 1 tsp ground coriander
  • 1 Tsp chili powder
  • 1 Tsp turmeric ground
  • 1/2 tsp fennel seeds
  • 1/2 tsp ground cumin
  • 1 tbsp of salt
  • 100g dark brown sugar or palm sugar


  • 180g roasted dry peanuts, lightly salted and ground in a food processor into a fine crumb
  • 200g of coconut milk
  • 60g dark brown sugar or palm sugar
  • 2 1/2 tbsp of tamarind paste
  • One pinch of chili powder
  • 150ml water
  • 1/2 tsp salt


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