Super Satay Chicken

Serves 4


  • Chicken
    • 1 large free range chicken
    • 1 tbsp ground turmeric
    • 1 tbsp ground cumin
    • 1 can of coconut milk
    • 2 stalks lemongrass, finely chopped
    • 2 inch piece of galangal, grated
    • 250g unsalted peanuts, roasted
    • 60ml kecap manis     (sweet Indonesian soy sauce)
    • 2tbsp dried chilli flakes
    • 3 cloves of garlic, grated
    • zest of 1 lime
  • Sour chilli dip 
    • 2 red peppers, chopped
    • 4 red chillies, chopped
    • 3 cloves of garlic, grated
    • 75g caster sugar
    • 100ml white wine vinegar
    • 1tsp chilli flakes (add an extra ½ tsp if you like it very hot
    • 1 tbsp cornflour mixed with 2tsp water
    • Juice of 2 limes
    • Large pinch of salt
  • Salad 
    • 1 bunch coriander
    • 2 bunches spring onions cut into 2cm heights
    • 150g unsalted peanuts, roasted and roughly chopped
    • 1 or 2 thinly sliced green chillies
    • ½ cucumber sliced
    • 2tbsp runny honey
    • 4tbsp soy sauce
    • 3tbsp sesame oil
    • Juice of 2 limes


  1. Mix together the turmeric and cumin, add some cold water to make a paste and rub this mix into the chicken.  Place it into the fridge and leave it overnight.
  2. Roast the peanuts in a medium oven, 180c, for 8-10 mins, then remove them and leave them to cool.  Once cool pulse the peanuts in a food processor, they should be a mixture of fine and coarse pieces.   Chop the lemongrass and galangal, and grate the garlic.  Put these into a food processor and whizz to a fine paste.  Transfer the mix to a bowl, and add the coconut milk, dried chilli flakes, lime zest  and chopped peanuts.
  3. The next day, pre-heat the oven to 120°C. Place the chicken into a roasting tray and pour on all of the marinade. Place into the oven and cook very slowly for 2 hours, basting half way through.  After this time turn the oven up to 200c, and continue to cook for a further 20 minutes.  Be careful that the oven isn’t too hot and watch that it doesn’t burn. If needs be, you can add a splash or two of water whilst cooking.  Remove and leave to rest for 20 minutes.  Keep it basted in the satay sauce.
  4. Meanwhile, to make the chilli sauce, place the red peppers, chillies, garlic, sugar and white wine vinegar into a food processor and blend to a rough puree. Pour this mix into a saucepan and bring to the boil .Cook out for around 3 minutes. Whisk in the cornflour mix and cook until it thickens. Finish with the salt, lime juice and the chilli flakes. Keep to one side to cool.
  5. To mix the salad, place the spring onions, peanuts, green chillies and cucumber into a bowl. Pick the coriander leaves and add them to the bowl. Finely slice the stalks and throw them in. In a small bowl, pour in the runny honey and whisk in the soy sauce, sesame oil and juice of the limes. Pour this over the salad and mix thoroughly. Serve with the chicken and chilli sauce.