Satay chicken is a goodie.
6-8 Chicken thighs, boneless
ginger - 2cm
shallots - 2
lemon grass - 1
garlic clove - 1
ground turmeric - ½tsp
ground coriander - ½ tsp
ground cumin - ½ tsp
sea salt - ½ tsp
dark brown sugar - ½ tsp
sweet chilli sauce- 1 tbls
2tbls sunflower oil
Marinade:
Grind together the shallots, garlic, ginger, lemongrass, turmeric and the remaining spices in a food processor or a pestle and mortar until you have a rough paste. Taste and adjust the seasoning with salt, sugar and pepper. Add the sweet chilli sauce and combine. Add to the chicken, tossing to coat well. Cover with cling film and leave to marinate in the fridge overnight or at least a couple or three hours, to allow all the various flavours to develop.
Dipping sauce:
1 shallot, finely chopped
2 crushed clove garlic
2cm grated ginger
4tbls crunchy peanut butter
1 tsp dark soy sauce
100ml coconut cream
50ml water
1 heaped tsp sweet chilli sauce
Saucepan on low heat, add oil, shallot, garlic and ginger, saute gently for 2-3 minutes, add peanut butter, stir, followed by soy, sweet chilli sauce and coconut milk and water, stir over gentle heat for 3-4 minutes, then simmer very gently for a further 1-2 minutes.