Raja Teh (Chicken Satay)
Walking by the street food stalls in Malaysia is really an assault on the senses - fragrant dishes served next to busy roads against a skyline backdrop. This Chicken Satay recipe has been passed down to me by my wife's Malaysian grandmother and the secret is in the marinade.
|1 kg||Boneless chicken thigh, Cut into 1.5 cm pieces|
|3 Tbsp||Ground coriander|
|½ tsp||Ground fennel seeds|
|1 tsp||Ground cumin|
|4 pieces||Macadamia nuts, Can be substituted with candlenuts|
|1 tsp||Ground turmeric|
|2 cloves||Crushed garlic|
|1 medium||Onions, Finely diced|
|1 Tbsp||Peanut oil|
|½ cup||Thick coconut cream|
- Mix all the ingredients together and marinade the chicken for at least 2 hours and up to 24 hours.
- Pierce the chicken pieces onto the skewer and grill over an open fire until slightly charred and cooked through.
- Serve hot with rice and peanut sauce.