Authentic Balinese Indonesian Satay Chicken Recipe #270449
This is amazing! I got this recipe from a lady I met on my honeymoon in Bali. It's Indonesian home cooking so it's more authentic than the Satay you could try in the restaurants. To make this dish quicker to prepare, you could use unsalted peanut butter instead of roasting and peeling the peanuts. Oh and if you don't like your food spicy, use only 1 chilie or omit them all together. Enjoy!
by Natalia #3
55 min | 35 min prep
SERVES 4
- 500 g cubed chicken breasts
- 24 bamboo skewers
Marinade
- 2 teaspoons tamarind paste
- 2 tablespoons warm water
- 3 garlic cloves
- 4 peeled shallots
- 1 teaspoon coriander seed
- 1/4 cumin seed
- 1/2 teaspoon salt
- 1 1/2 tablespoons oil (groundnut or sunflower oil will do)
Peanut sauce
- 2 tablespoons oil
- 3 red finger-length chilies
- 3 garlic cloves, minced
- 200 g unsalted peanuts, dry roasted and skinned
- 1/2 teaspoon salt
- 3 tablespoons palm sugar or brown sugar
- 250 ml hot water
- Mix the tamarind pulp with oil, add chicken and set aside to marinade for at least 20 minutes.
- To prepare the peanut sauce heat the oil in a saucepan add chillies and garlic and cook over medium heat until soft (about 5 minutes). put the mixture into the food processor and add the peanuts, salt and sugar. Process briefly so that the peanuts are still chunky. Add hot water and process again to make a thick sauce.
- Thread 4 chicken cubes onto each skewer. Grill on the barbecue or griddle pan until golden brown on both sides and cooked inside. Serve with dipping bowls of peanut sauce rice or pita bread and fresh cucumber salad.
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5 stars