- 2 chicken breasts
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1/2 lemongrass stalk (or use 1 teaspoon ground lemongrass)
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 chili pepper
- 2 shallots
- 2 garlic cloves
Kitchen equipment needed
- mortar and pestle or use a small blender
- medium-sized pan
- cutting board & chef’s knife
- wooden skewers
- grill pan or barbecue
Preparation — 10 minutes + marinating time
PEEL and coarsely chop the shallots and garlic cloves. Remove the seeds of the chili peppers if you like a milder version and also coarsely chop the peppers. CREATE a puree of the shallots, garlic cloves and chili peppers. You can use a mortar or small blender. ADD turmeric, coriander, ginger, lemongrass, soy sauce and brown sugar and blend until you’ve reached a smooth paste.
REMOVE any excess fat or muscles from the chicken breasts and chop into bite-size pieces. COMBINE the spice paste with the chicken and let it marinate for at least an hour.
Finishing the chicken satay — 10 minutes
PIERCE the pieces of chicken onto the wooden skewers and HEAT the grill pan on medium-high heat. GRILL the chicken satay a few minutes on each side. CHECK if the chicken is done and serve with some satay sauce if you like. Enjoy!