Chicken Sate (Nasi Goreng)

READY IN: 18mins


  • 2 -3chicken breasts (or 4 boneless skinless chicken thighs, cleaned of fat and sinew)
  • 12 teaspoonturmeric
  • 12 teaspoonground coriander
  • 12 teaspoonfresh lemongrass or 1/2teaspoon paste from a jar
  • 12 teaspoonground cumin
  • 12 teaspoonground black pepper
  • 1tablespoondark brown sugar
  • 1tablespoonginger, grated
  • 1tablespoongarlic, finely chopped
  • 1cupcoconut milk
  • 1tablespoonsambal oelek
  • 2teaspoonscoconut oil, if frying
  • lime wedge, to serve

  • Dice the chicken into bite sized pieces.
  • Mix together the dry spices, garlic, ginger, sugar, and sambal . Add the chicken and mix to coat. Leave to marinade in the fridge for as long as you have time for, (min 1 hr but best overnight).
  • Skewer the chicken onto metal or wooden skewers. If using wooden skewers, soak them in water beforehand, this prevents the wood from burning during the cooking process. This should yield 6-8 skewers, 3 each as a main, or 2 each as a starter.
  • Place skewers on the barbie and grill, so that they are not touching. Cover grill. Grill chicken until cooked through, 6 to 8 minutes, turning once. or fry in a non-stick pan or grill pan in coconut oil. Turn often until the juices run clear.
  • Serve smothered in sate sauce with lime wedges, Dutch style, with chips! (Fries).
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