Mahyawa Chicken Satay

Ingredients

• 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces
• 2 stalks lemongrass, white part only, finely chopped 2 stalks lemongrass, white part only, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon turmeric powder 1 tablespoon turmeric powder
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt, to taste Salt, to taste
• Bamboo skewers, soaked in water for 30 minutes Bamboo skewers, soaked in water for 30 minutes
• For the Mahyawa sauce: For the Mahyawa sauce:
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons palm sugar, grated 2 tablespoons palm sugar, grated
• 1 red chili, finely chopped 1 red chili, finely chopped
• Juice of 1 lime Juice of 1 lime
• 2 tablespoons water 2 tablespoons water
• For serving: For serving:
• Cucumber slices Cucumber slices
• Steamed rice or peanut sauce (optional) Steamed rice or peanut sauce (optional)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 10g (Sugars: 6g)
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the lemongrass, garlic, turmeric powder, ground coriander, ground cumin, chili powder, vegetable oil, and salt. Mix well to form a marinade.
2. 2.
   Add the chicken pieces to the marinade and toss until they are evenly coated. Allow the chicken to marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated chicken onto the soaked bamboo skewers.
5. 5.
   Grill the chicken skewers for about 8-10 minutes, turning occasionally, until they are cooked through and slightly charred.
6. 6.
   While the chicken is grilling, prepare the Mahyawa sauce. In a small saucepan, combine the tamarind paste, palm sugar, red chili, lime juice, and water. Cook over low heat, stirring continuously, until the sugar has dissolved and the sauce has thickened slightly. Remove from heat and set aside.
7. 7.
   Once the chicken skewers are cooked, remove them from the grill and let them rest for a few minutes.
8. 8.
   Serve the Mahyawa Chicken Satay with cucumber slices and the prepared Mahyawa sauce. Optionally, serve with steamed rice or peanut sauce for dipping.

Treat your ingredients with care...

• Lemongrass — To release the flavor, bruise the lemongrass stalks with the back of a knife before finely chopping them.
• Tamarind paste — If using tamarind pulp, soak it in warm water for 15 minutes, then strain and use the extracted pulp.

Tips & Tricks

• Soaking the bamboo skewers in water prevents them from burning during grilling.
• Basting the chicken skewers with the Mahyawa sauce while grilling adds extra flavor and caramelization.
• For a spicier version, add more chili powder or include a finely chopped bird's eye chili to the marinade.

Serving advice

Serve the Mahyawa Chicken Satay as an appetizer or main course. Arrange the skewers on a platter and drizzle some extra Mahyawa sauce over them for an attractive presentation. Garnish with fresh cilantro leaves for added freshness.

Presentation advice

For an eye-catching presentation, serve the Mahyawa Chicken Satay on a banana leaf-lined platter. Arrange the skewers in a neat row and place a small bowl of Mahyawa sauce in the center. Add a sprinkle of chopped peanuts and a lime wedge for a pop of color.