Main Courses Recipes - Chicken Beef Satay Recipe

Ingredients

• 2cm/3/4in piece of tamarind pulp

• 100ml/3 1/2fl oz hot water

• 2 boneless chicken breast fillets

• 350g/12oz flash-fry steak

• 1 teaspoon coriander seeds

• 1 teaspoon cumin seeds

• 1 onion (chopped)

• 1 tablespoon soy sauce

• 2 garlic cloves (crushed)

• 2 tablespoons vegetable oil

• 1 teaspoon ground turmeric

• 1 teaspoon five-spice powder

• Salt 

For the peanut sauce:

• 100g/4oz smooth peanut butter

• 100g/4oz creamed coconut (crumbled)

• 300ml/1/2pt water

• 4 teaspoons lemon juice

• 1 tablespoon soy sauce

• 1 tablespoon brown sugar

• 1 teaspoon chili powder

Serves 4

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Method:

1. Soak the tamarind pulp in the hot water for a few minutes, then squeeze the pulp to extract as much liquid as possible. Discard the pulp and set tamarind liquid aside.

2. Prepare the satay by using a sharp knife to cut the chicken and the steak into small chunks. Place in deep baking tray and set aside.

3. Heat a small frying pan, add the coriander and cumin and fry over the dry heat for 1 to 2 minutes, stirring constantly. Remove from the heat and pound to a fine powder with a pestle and mortar.

4. Put the pounded spices in a blender or food processor with the onion, tamarind liquid, soy sauce, garlic, vegetable oil, turmeric, five-spice powder and a pinch of salt. Blend for a few seconds, then pour over the meat. Cover and leave to marinate for 4 hours, turning the meat occasionally.

5. Thread the meat on skewers. Place under a grill or on a barbecue and grill for 10 to 15 minutes, turning frequently and basting with any extra marinade. . To make the peanut sauce, put the peanut butter, coconut, water, lemon juice, soy sauce, sugar and chili powder in a clean pan and bring slowly to the boil.

6. Lower the heat and simmer gently for 5 minutes until the coconut has dissolved and the sauce thickens. Adjust the seasoning to taste.

7. Serve the satay sticks hot on a platter with a small bowl of peanut sauce.