Satay kajang with light peanut sauce

by Ed Halmagyi


  • 600g chicken thigh fillet, diced
  • 2 tsp curry powder
  • 1 tsp ground cinnamon
  • ½ tsp ground chilli
  • salt and pepper
  • cooking oil spray
  • 1 cup roasted peanuts
  • 2 tsp ground turmeric
  • 1 tsp ground coriander seeds
  • ½ tsp ground cumin seeds
  • ½ stick lemon grass, chopped
  • ½ cup coconut milk


1 Combine the chicken, curry, cinnamon and chilli, then season lightly with salt and pepper. Set aside to marinate for 1 hour, then thread onto skewers. Barbecue over hot coals until just cooked.
2 Mix the peanuts, turmeric, coriander, cumin, lemongrass and coconut milk in a food processor or mortar and puree until smooth. Warm gently in a small saucepan over a moderate heat, then serve on top.