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Malaysian chicken satay

Name: Malaysian chicken satay
Total time: 40 min
Yield: serves 4 (~16 skewers)
Ingredients: 500 g Chicken; 2 stalks Lemongrass; 3 cloves Garlic; 1 tsp Turmeric; 20 g Palm sugar; 2 tbsp Olive oil; 100 g Peanut paste; 150 ml Coconut milk; 1 Lime; 1 Cucumber

Preparation time: 40 min
Servings: serves 4 (~16 skewers)

Ingredients

serves 4 (~16 skewers)

Chicken — to buy500 g
Lemongrass — to buy2 stalks
Garlic — to buy3 cloves
Turmeric — to buy1 tsp
Palm sugar — to buy20 g
Olive oil — to buy2 tbsp
Peanut paste — to buy100 g
Coconut milk — to buy150 ml
Lime — to buy1
Cucumber — to buy1

Preparation

Cut the chicken into thin strips and thread them onto wooden skewers soaked beforehand in water (so they don't burn while cooking).
Blend the lemongrass, garlic, turmeric and a little palm sugar with a drizzle of oil to make the marinade, brush it generously over the skewers and marinate for at least 30 minutes (ideally 2 hours).
Meanwhile, prepare the satay sauce: heat the peanut paste with the coconut milk over low heat, add the palm sugar and a little lime, whisk until you get a smooth, coating sauce.
Heat a grill or a very hot griddle pan, cook the skewers for 2-3 minutes per side, until nicely caramelised and cooked through.
Serve the hot skewers with the satay sauce, pieces of raw cucumber and, if you like, compressed rice cakes (ketupat).