Turmeric & Lemongrass Chicken Satay
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Turmeric & Lemongrass Chicken Satay
Recipe By Louis Tikaram
Ingredients
1 kg Coles free range chicken breast, sliced into strips
2 tbsp coriander root, washed
1 tsp salt
2 tbsp lemongrass, chopped
8 tbsp red shallots, chopped
6 Coles lime leaf, torn
2 tbsp Coles turmeric
6 tbsp peanuts
2 tbsp coriander seed
2 tbsp cumin seed
1 ½ cup Coles coconut cream
4 tbsp palm sugar
1 tbsp caster sugar
1 tbsp chilli powder
4 tbsp fish sauce
½ lime, to serve
Method
Put the cumin and coriander seeds in a bowl and wash quickly, this will help release the flavour when roasting. Dry roast in the oven for 10 minutes at 160 degrees (C) until fragrant then set aside.
Add the coriander root, salt, lemongrass, shallots, lime leaf, turmeric, peanuts into a blend and mix. Grind the spices and add to the paste mix and blend again into a fine paste. Then add the coconut cream, palm sugar, caster sugar, chilli powder, fish sauce and mix until combined.
Add the chicken to the mix and allow to marinate for 1 to 2 hours.
Skewer the marinated chicken in a zig zag motion until ⅔ of the skewer is filled up. Grill the skewers on medium heat until golden brown, whilst brushing on more marinade while they grill.
Serve the skewers on a plate stacked on one another, with a wedge of lime on the side.
