Singapore Chicken Satay with Peanut Sauce

Ingredients

• 600 g boneless chicken thighs, cut into 2–3 cm cubes
• 12–16 bamboo skewers, soaked in water for 30 minutes
• 3 cloves garlic, minced
• 2 shallots, finely chopped
• 1 stalk lemongrass, white part finely minced (or 1 tsp lemongrass paste)
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1 tbsp light soy sauce
• 1 tbsp kecap manis or sweet soy sauce (optional, for caramel colour)
• 1 tbsp vegetable oil
• 1 tsp palm sugar or brown sugar
• 1/2 tsp salt, plus extra to taste
• 200 g roasted peanuts, plus 2 tbsp peanut oil (for sauce)
• 150 ml coconut milk
• 1–2 tbsp tamarind paste or 1 tbsp lime juice (adjust to taste)
• 1–2 tsp sambal oelek or chopped chilli padi (adjust heat)
• 1 tbsp kecap manis (for sauce) or 1 tsp sugar
• 50 ml water (to loosen sauce as needed)
• 1 small cucumber, thinly sliced (for serving)
• 1 small red onion or 2 shallots, thinly sliced (for serving)
• Achar or pickled vegetables (store-bought or homemade) for serving
• Lime wedges and chopped coriander or daun sup for garnish (optional)

Step-by-Step Method

1. Prepare the marinade: in a bowl combine minced garlic, chopped shallot, minced lemongrass, turmeric, ground coriander, cumin, light soy sauce, kecap manis (if using), vegetable oil, palm sugar and salt. Mix into a smooth paste.
2. Add the chicken: toss the chicken cubes in the marinade until well coated. Cover and refrigerate for at least 1 hour, ideally 3–4 hours or overnight for best flavour.
3. Soak and skewer: if using bamboo skewers, soak them in water for 30 minutes before grilling to prevent burning. Thread 3–4 pieces of marinated chicken onto each skewer, leaving a little space between each piece for even cooking.
4. Make the peanut sauce base: roughly chop or blitz 150–200 g roasted peanuts in a food processor until coarse. In a saucepan over medium heat, add 2 tbsp peanut oil, sauté a small amount of minced shallot until translucent, then stir in ground peanuts.
5. Finish the peanut sauce: add coconut milk, tamarind paste (or lime juice), sambal, a tablespoon of kecap manis or sugar, and 50 ml water. Simmer gently, stirring, for 6–8 minutes until the sauce thickens to a pourable but slightly chunky consistency. Taste and adjust with salt, sugar or lime.
6. Preheat grill or pan: heat a charcoal grill for smoky flavour or preheat a grill pan over medium-high heat. Brush the grate or pan lightly with oil. Aim for a hot surface so the chicken gets good colour quickly.
7. Grill the satay: cook skewers 2–3 minutes per side, turning to get even char and caramelisation — total 8–10 minutes depending on thickness. Reduce heat slightly if the marinade starts to char too quickly; chicken should be cooked through and juicy with some charred edges.
8. Baste for shine: optionally brush a little oil or leftover marinade (cooked) during the last minute to glacé the meat, but discard any raw marinade used for brushing.
9. Rest briefly: transfer cooked satay to a plate and rest 2–3 minutes to allow juices to settle.
10. Serve the satay: arrange skewers on a platter with a bowl of peanut sauce, sliced cucumber and shallots, and ketupat or steamed jasmine rice. Garnish with lime wedges and chopped coriander if using.
11. Adjust spice: let guests add extra sambal or chopped chilli padi at the table for more heat, like at your favourite hawker stall.
12. Leftovers: remove from skewers and chop for a sandwich or rice bowl the next day; reheat gently in a pan to preserve juiciness.