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Malaysian Chicken Satay With Peanut Sauce

Name: Malaysian Chicken Satay With Peanut Sauce
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 3 pounds chicken thigh meat; 2 teaspoons cumin powder; 1 teaspoon cinnamon powder; 5 shallots, diced finely; 2 teaspoons coriander powder; 2 teaspoons tumeric powder; 2 tablespoons curry powder; 1 1/2 tablespoons sugar; 1 tablespoon oil; 1 teaspoon salt; 2 stalks lemon grass, crushed; oil for basting; bamboo skewers, soak overnight with a drop of oil; 300 grams raw skinless peanuts, roasted; 2 teaspoons ginger powder; 2 teaspoons galangal powder; 1 inch onion, cut chunks; 2 stalks lemon grass, grind finely; 4 tablespoons chilli paste; 1/2 cup brown sugar; ½ cup tamarind paste (or 3-4 Tbsp. tamarind, mix with water to get about ½ cup); 2 tablespoons oil

“Malaysian Chicken Satay With Peanut Sauce could be just the gluten free and dairy free recipe you've been looking for. One portion of this dish contains around 52g of protein, 84g of fat, and a total of 1119 calories. This recipe serves 6 and costs $3.74 per serving. Only a few people really liked this main course. 1 person were glad they tried this recipe. A mixture of lemon grass, onion, oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 70%, which is good. If you like this recipe, you might also like recipes such as Malaysian Chicken Satay With Peanut Sauce, Malaysian Chicken Satay, and Malaysian Chicken Satay.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Chicken thigh meat3 lb
Cumin powder2 tsp
Cinnamon powder1 tsp
Shallotsdiced finely5
Coriander powder2 tsp
Tumeric powder2 tsp
Curry powder2 tbsp
Sugar1.5 tbsp
Oil1 tbsp
Salt1 tsp
Lemon grasscrushed2 stalk
Oil6 servings
Bamboo skewerssoak overnight with a drop of oil6 servings
Peanutsroasted300 g
Ginger powder2 tsp
Galangal powder2 tsp
Onioncut chunks1 inch
Lemon grassgrind finely2 stalk
Chilli paste4 tbsp
Brown sugar½ cup
Tamarind pasteor 3-4 Tbsp. tamarind, mix with water to get about ½ cup½ cup
Oil2 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 45 min

1
Cut meat into 1-inch strips, drain and set aside. In a bowl mix cumin, cinnamon, shallots, coriander, tumeric, oil, curry powder, sugar and salt together to form a smooth paste. Marinate the meat well with this mixture. Pierce meat on bamboo skewers. Set aside in refrigerator.
2
In a pan on medium heat, pan roast raw peanuts till golden brown. Cool, and grind peanuts to resembles like breadcrumbs. Set aside.
3
Mix the ginger, galangal, onion, lemon grass, brown sugar and chilli paste to a paste.

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