Chicken Skewers with Spicy Sauce

Main Dishes | Pan-Asian cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Serve boiled rice, diced cucumbers, and rings of onion as a side dish.

Ingredients

Onion - 1 head
Skin-On Chicken Breasts - 3 pieces
Mild Chili Spice - 1 piece
Turmeric - a pinch
Lemongrass - 2 stalks
Sugar - a pinch
Salt - to taste
Vegetable Oil - 2 tablespoons
Unsalted peanuts, shelled - 5.3 oz
Red Long Chili Peppers - 2 pieces
Garlic - 4 cloves
Shallot - 4 pieces
Toasted Cumin Seeds - 1 tablespoon
Grated Ginger Root - 2.6 oz
Olive Oil - 2 tablespoons
Tamarind Paste - 2 tablespoons

Step by Step guide

Step 1

Remove the tough leaves from the lemongrass. For the marinade, blend the red chili pepper, soft core of the lemongrass, turmeric, vegetable oil, salt, and sugar.

Step 2

Cut the chicken breast into cubes and pour the marinade over it. Let it marinate for 12 hours.

Step 3

For the sauce, roast the peanuts in a wok for a few minutes, remove the skins, and blend them. Separately, blend the cumin seeds, garlic, dried chili, shallots, and ginger. Sauté the resulting paste in olive oil for 5 minutes. Add the blended peanuts and tamarind paste. Stir for 2 minutes. Pour in 400 ml of water and simmer for 20 minutes, stirring regularly.