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Satay Chicken

Enjoy this satay Malaysian dish for a meal that's rich in flavour.


  • Chicken

  • 1kg x fresh chicken (breast or Maryland fillet), sliced into 3cm cubes

  • 1 stalk lemongrass, bruised and roughly chopped

  • 200g shallots, peeled

  • 2 cloves garlic, peeled

  • 2 tsp turmeric

  • 1 tsp each of fennel, cumin and coriander powder and salt

  • 2 tbsp Sugar

  • 1 tbsp Honey

  • Satay Sauce

  • 100gm peanuts with skin intact (pre-fried in olive oil on low heat for 1 minute)

  • 3 x shallots, peeled

  • 2 cloves garlic, peeled

  • 1 x small brown onion, roughly chopped

  • 1 stalk lemongrass, bruised

  • 20gm Chili paste (available from Asian grocers)

  • Generous pinch salt and generous pinch sugar


  • Chicken:

  • 1.

    Blend lemongrass, garlic, turmeric and shallots together in a food processor to make a paste

  • 2.

    Combine the chicken with the blended ingredients and all remaining ingredients, covering completely, then leave in refrigerator to marinade for at least 4 hours

  • 3.

    Presoak your skewers in water and then skewer your chicken (about 4 pieces per skewer). Your satay is ready for the grill!

  • Satay Sauce:

  • 1.

    Blend the peanuts to rough chunks, then blend the shallots, garlic and brown onion with the bruised lemongrass

  • 2.

    Heat 1/4 cup of any neutral oil (olive, vegetable or peanut) and cook the blended ingredients in the oil on a low flame for approximately 8 min or until the ingredients turn to golden dark brown

  • 3.

    Add the chili paste and cook for another 5 minutes, then the blended peanuts, salt and sugar and cook for another 2 minutes

  • 4.

    Adjust seasoning to taste, the sauce should be sweet and thick

  • 5.

    When time to serve, loosen the sauce with a little water if needed, and heat before pouring generously over the skewers


Recipe courtesty of Old Town Kopitiam restaurant in Melbourne, Victoria.

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