Chicken Satay with Peanut Sauce


Chicken – 180 gms (cut in 6 pieces)
Curry Powder – 7 gms
Thai Chili Flakes – 3 gms
Coconut Milk – 25 ml
Coriander Root – 15 gms
Garlic- 15 gms
White Peppercorns – 5 gms
Lemongrass – 1 stem (crushed)
Red Chili – 3 nos. (crushed)
Brown Sugar – 15 gms
Turmeric Powder – 3 gms
Light Soya – 7 ml
Carnation Milk – 20 ml
Salt – to taste

For Peanut Sauce:
Red Curry Paste – 15 gms
Cinnamon Powder – 2 gms
Mace Powder – 2 gms
Palm Sugar – 10 gms
Fish Sauce – 5 ml
Coconut Milk – 65 ml
Tamarind Pulp – 5 ml
Roasted Peanut Puree – 30 gms
Oil – 10 ml




1.    For the marinade, take the coriander root, garlic and white peppercorns in a mortar and pestle and pound to a fine paste.

2.    To this add in the curry powder, chili flakes, crushed lemongrass and red chili, brown sugar, turmeric, soya, carnation milk and coconut milk. Mix well and adjust the seasoning with salt.

3.    Marinate the chicken pieces and skewer them. Allow them to marinate for at least 30 minutes.

4.    In the meantime, start making the peanut sauce by frying the red curry paste in oil. To it add coconut milk a little at a time. Cook till the fat of the coconut milk starts separating. Add in the cinnamon and mace powder, palm sugar, tamarind pulp and peanut puree. Finish with the fish sauce and allow it to reduce to a thickish sauce consistency.

5.    Grill the chicken over coal flipping from time to time till the chicken is evenly cooked.

6.    Serve along with the peanut sauce.