Indonesia / Main
Sate ayam
Chicken skewers over coals with a thick peanut sauce and sweet kecap manis.
Ingredients
- Boneless chicken thigh900 g
- Kecap manis100 ml
- Roasted peanuts250 g
- Shallots5
- Garlic6 cloves
- Chillies3
- Ground coriander2 tsp
- Turmeric1 tsp
- Tamarind paste2 tbsp
- Palm sugar2 tbsp
- Limes2
- Vegetable oil60 ml
- Rice, to serve400 g
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Cut the chicken into two-centimetre cubes and coat them in a mix of kecap manis, garlic, coriander and turmeric.
Marinate for at least two hours, ideally overnight in the fridge.
Grind the peanuts to a coarse crumb, keeping a few whole for serving.
Fry the shallot, garlic and chilli in oil until soft, add the ground peanuts and cook three minutes.
Add a cup of water, the tamarind, palm sugar and kecap manis and cook the sauce ten minutes to thicken.
Thread the pieces tight onto soaked skewers, five or six to each.
Grill over hot coals two minutes a side, basting with kecap manis. Serve with the sauce and rice.
