Malaysian Satay Chicken Recipe

Ingredients

• 1 tbs peanut oil
• 4 chicken thigh cutlets large skin-on trimmed
• 1 brown onion small finely chopped
• 1 garlic clove crushed
• 1cm piece fresh ginger peeled finely grated
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 cup crunchy peanut butter
• 165ml can coocnut milk
• 2 tbs lime juice
• 1 tbs kecap manis
• 1 tbs fish sauce
• 2 tsp brown sugar
• 1 bunch broccolini trimmed
• 1/4 cup fresh coriander leaves
• 1 long red chilli thinly sliced
• 4 serves steamed brown rice *to serve
• 4 lime cheeks *to serve

Method

1. Heat oil in a large frying pan over high heat. Cook chicken for 5 minutes on each side or until browned. Transfer to a plate.
2. Reduce heat to medium. Add onion, garlic and ginger. Cook, stirring, for 4 minutes or until onion softens. Add spices. Cook, stirring, for 1 minute or until fragrant. Add peanut butter, coconut milk, lime juice, kecap manis, fish sauce, sugar and 1/2 cup water. Cook, stirring, for 2 minutes or until smooth. Bring to the boil.
3. Return chicken to pan, skin-side up. Reduce heat to low. Simmer, uncovered, for 10 minutes. Top with broccolini. Cook, covered, for 2 to 3 minutes or until broccolini is tender and chicken is cooked through.
4. Sprinkle with coriander and chilli. Serve with steamed rice and lime cheeks.