Chicken Satay with Tamarind Glaze
Ingredients
-
Coconut milk, 4 tbsp. -- 3 fl.oz
-
Brown sugar, or Palm sugar, 1/2 cup -- 3 oz
-
Thai Yellow Curry Paste, 4 tbsp. -- 2 oz
-
Maggi Seasoning, 2 tbsp. -- 0.5 fl.oz
-
Fish sauce, 2 tsp. -- 6 g
-
Turmeric, ground, 1/2 tsp. -- 2 g
-
Chicken leg portion, boneless, skinless, small bite size pieces, 9 cups -- 3 lb
-
Tamarind paste, or Concentrate, 4 tbsp. -- 3 oz
-
Brown sugar, Palm sugar, 1/2 cup -- 2.5 oz
-
Maggi Seasoning, 2 tbsp. -- 1 fl.oz
-
Fish sauce, 2 tbsp. -- 1 fl.oz
Preparation
-
1Whisk together the coconut milk, sugar, curry paste, Maggi Seasoning, fish sauce, and turmeric until smooth. Add chicken pieces and massage well. Marinate at least 30 minutes or overnight.
-
2Combine tamarind pulp, brown sugar, Maggi Seasoning and fish sauce and bring to a boil for one minute. Cool to room temperature and set aside.
-
3Skewer 3-4 pieces of chicken on each skewer, about 3/4-1 oz. each.
-
4Pre-heat grill to highest heat possible. Grill skewers, turning occasionally, until the chicken is browned in some places and cooked through.
-
5Drizzle or brush with glaze. Arrange on service ware.
-
6Bamboo skewers (soaked at least an hour), 6-10 inches long
-
7Garnish with cashews and cilantro stems. Serve with spiked cucumbers, pickled Achat.
Components
