Your favourite spicy takeaway, Satay Chicken, just got a makeover using whole peanuts, instead of butter and replacing cream for natural yoghurt.
- 500g chicken tenderloin, sliced into thick chunks
- 3 cups of pineapple, chopped in squares.
- 1 long red chilli, deseeded, sliced (optional)
- 1 clove garlic, chopped
- 1 tb fresh ginger
- 1 cup roasted, unsalted peanuts, plus extra for garnish
- 1 tsp ground cumin or cumin seeds
- 1 tsp turmeric
- 1 tb honey or maple syrup
- 1 tb fish sauce
- 2 tb kecap manis
- ¾ cup natural/Greek-style yoghurt
- Spring onion finely chopped
- To make the satay sauce, place all satay dressing ingredients, except the kepap manis in a food processor and process until well combined. Add the kepap manis and process until mixture is almost smooth.
- Place half the satay mixture in a large bowl, add the chicken chunks and toss to combine. Refrigerate for 30 minutes to marinate.
- Once marinated, preheat a fry -pan over medium-heat. If pan is large enough, thread the marinated chicken evenly onto each skewer. Spray with oil and cook chicken in batches, turning occasionally, until cooked browned and cooked through, roughly 5 minutes. Alternatively you can cook chicken on the bbq.
- Add the reserved satay mixture to the pan to coat the chicken over medium heat and bring to the boil. Gently simmer for 2 minutes until reduced slightly.
- Once cooked, thread the chicken onto skewers, if haven’t already.
- Serve the skewers with basmati rice, steamed bock choy and a side of charred pineapple chunks. Drizzle remaining satay sauce or store in the freezer for up 4 month or in the fridge for up to 4 days.