Malaysian Chicken Satay Recipe - Great British Chefs

Ingredients

• 1kg boneless chicken thighs, skinless and cut into bite-sized pieces
• 1 lemongrass stalk, white bottom half only, hard outer leaves removed, finely chopped
• 1 large onion, peeled and roughly chopped
• 5 garlic cloves, peeled
• 1 tsp ground coriander
• 1 tsp chilli powder
• 1 tsp ground turmeric
• 1/2 tsp fennel seeds
• 1/2 tsp ground cumin
• 1 tbsp of salt
• 100g of palm sugar, or dark brown sugar
• 180g of dry-roasted peanuts, lightly salted, ground using a food processor to a fine crumb
• 200g of coconut milk
• 60g of palm sugar, or dark brown sugar
• 2 1/2 tbsp of tamarind paste
• 1 pinch of chilli powder
• 150ml of water
• 1/2 tsp salt
• red onion, diced
• cucumber, diced