Satay Gai By Suresh Thampy
We ask the city’s home chefs, bartenders, food bloggers and gourmands to share their favourite recipes. This week, Suresh Thampy, executive chef at Courtyard by Marriott in Andheri East, tells us how to make satay chicken.
INGREDIENTS FOR SATAY GAI (SERVES 6)
• 160 grams chicken breast
• 20 grams galangal (a type of ginger)
• 20 grams corriander root
• 20 grams lemon grass
• 10 grams garlic
• 20 grams palm sugar
• 60 grams coconut milk
• 10 grams peanut butter
• A pinch of turmeric
• Curry powder to taste
• Salt to taste
INGREDIENTS FOR THE PEANUT SAUCE
• 1 cup roasted unsalted peanuts
• 1/3 cup water
• 2 cloves garlic
• 1/2 teaspoon dark soy sauce
• 2 teaspoons sesame oil
• 1 1/2 tablespoon brown sugar
• 2 tablespoons fish sauce
• 1/2 teaspoon cayenne pepper powder
• 70 ml coconut milk
METHOD FOR THE PEANUT SAUCE
• Blend all the ingredients in a food processor until the sauce is of a smooth consistency.
• Serve warm.
• Cut the chicken into thin strips and place it in a bowl.
• Grind all the other ingredients in a mixer to make a marinade.
• Coat the chicken strips with the marinade and leave aside for an hour or overnight depending on when you plan to serve the dish.
• Skewer the marinated meat and grill it for 10 to 20 minutes depending on the thickness of the cut.
• Flip the skewers every five minutes so that the meat cooks evenly.
• Serve the satay with peanut sauce.
• Be sure to soak your wooden satay sticks in water before skewering the chicken to prevent the wood from catching fire.
• Fill only three-fourths of a skewer with meat, leaving the lower end empty so that it’s easy to hold the skewer when you’re grilling the chicken.