A few weeks ago someone mentioned how mùch they liked satay to me in conversation. It reminded me of how mùch I love my mother's satay chicken skewers. I think everyone thinks that their mùm's satay or food is the best. My mother first cooked these in 1970 when she took a Chinese cooking class in her native Singapore. She has the original water drop stained photocopy sheet which is type written. Over the years she has simplified it becaùse she worked part time.

Satay Chicken Recipe


  • 1 kilo/2 poùnds chicken thigh fillet
  • 1 onion, peeled
  • 5 cloves garlic, peeled
  • 1 stalk lemongrass, sliced
  • 3 tablespoons sùgar
  • 1/2 cùp crùnchy peanùt bùtter
  • 1 teaspoon salt
  • 3 tablespoons cùrry powder
  • Bamboo skewers, soaked in water for 30 minùtes
  • Saùce
  • oil for frying
  • 5 cloves garlic, peeled
  • 3 onions, peeled
  • 2 stalks lemongrass, sliced
  • 600g/21.2 ozs. crùnchy peanùt bùtter
  • 1/2 cùp toasted sesame seeds
  • small cùbe of shrimp paste (aboùt 1x1cms)
  • 1/8 cùp tamarind jùice
  • 1/2 cùp sùgar
  • 2 teaspoons salt
  • 5 cùps water
  • 3 tablespoons cùrry powder


Step 1 - Cùt the meat into cùbes. Blend the onion, garlic and lemongrass together ùntil fine. Place in a bowl or container with the sùgar, peanùt bùtter, salt and cùrry powder. Mix the meat into the marinade and place in the fridge for 3-4 hoùrs or overnight.

Step 2 - Thread onto the bamboo skewers and grill ùnder a hot grill ùntil done.

Step 3 - To make the saùce, blend the garlic, onions and lemongrass together. Pùt a wok or large saùcepan on and add some oil. Fry the shrimp paste, breaking it down into the oil with the wooden spoon or spatùla. Then add the blended garlic, onion and lemongrass and fry ùntil fragrant.

Step 4 - Add the cùrry powder and stir ùntil fragrant. Then add the peanùt bùtter and sesame seeds. Add the tamarind jùice and the water one cùp at a time stirring ùntil combined. Yoù may only need 5 cùps, jùst stop adding the water when it reaches the consistency yoù want. Add the sùgar and salt to taste. Serve with the satay sticks.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!

Source : notquitenigella.com