Chicken satay skewers | Women's Weekly Food

Ingredients

• 1 chicken breast fillet (200g)
• 3 chicken thigh fillets (510g), skin-on
• 2 stalks lemongrass, white part only
• 2 eschalots (50g)
• 30g fresh ginger
• 2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1½ tablespoons finely grated palm sugar
• 1 teaspoon salt
• ¼ cup (60ml) vegetable oil
• coriander leaves and finely chopped fresh long red chilli, to serve
• SATAY SAUCE
• 2 tablespoons vegetable oil
• ¾ cup (105g) raw peanuts
• 4 dried chillies, soaked in boiling water for 10 minutes
• 2 eschalots (50g), peeled, chopped
• 1 stalk lemongrass, white part only, chopped
• 3 cloves garlic, chopped
• 15g fresh ginger, chopped
• 1 teaspoon tamarind puree
• 2 teaspoons kecap manis
• 1½ tablespoons grated palm sugar