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Tamarind Chicken Satay

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Tamarind Chicken Satay

Tomato and chili sambal makes the perfect accompaniment for this dish.

Serves : 4
Preparation time : 30 minutes
Cooking time : 10-15 minutes

Ingredients :

4 chicken breasts, skinned, boned and cut into 1.25cm cubes

Marinade :

1 tablespoon oil
5cm piece tamarind, soaked in 100ml hot water or lemon juice
2 cloves garlic, crushed
1 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
Salt and pepper
1 teaspoon sweet soy sauce

Tomato and chili sambal :

2 red chili peppers
1 small piece fresh ginger, grated
1 clove garlic, crushed
450g fresh tomatoes, peeled and seeded
4 tablespoons oil
1 tablespoon lemon or lime juice
1 tablespoon dark brown sugar
salt and pepper

Method :

Put the chicken in a large bowl. Mixed together the marinade ingredients and pour them over the chicken. Stir well and refrigerator for at least 30 minutes.

Grind together the chilies, ginger and garlic. Chop the tomatoes coarsely and blend them into the chili mixture.

Heat the oil in a wok or large frying pan and fry the tomato mixture for about 5-6 minutes, stirring occasionally to prevent it sticking. Add the lemon juice and a spoonful of water, if the sauce becomes too thick.

Stir in the sugar and seasoning to taste.

Thread the marinated chicken cubes onto thin wooden skewers.

Cook the chicken under a preheated grill, turning frequently, until golden brown, about 5-8 minutes. Brush the chicken with the remaining marinade during cooking.

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