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Chicken Satay with Tamarind Glaze

  • 40 min
  • Easy
  • 10
  • Coconut milk, 4 tbsp. -- 3 fl.oz
  • Brown sugar, or Palm sugar, 1/2 cup -- 3 oz
  • Thai Yellow Curry Paste, 4 tbsp. -- 2 oz
  • Maggi Seasoning, 2 tbsp. -- 0.5 fl.oz
  • Fish sauce, 2 tsp. -- 6 g
  • Turmeric, ground, 1/2 tsp. -- 2 g
  • Chicken leg portion, boneless, skinless, small bite size pieces, 9 cups -- 3 lb
  • Tamarind paste, or Concentrate, 4 tbsp. -- 3 oz
  • Brown sugar, Palm sugar, 1/2 cup -- 2.5 oz
  • Maggi Seasoning, 2 tbsp. -- 1 fl.oz
  • Fish sauce, 2 tbsp. -- 1 fl.oz
Preparation
1
Whisk together the coconut milk, sugar, curry paste, Maggi Seasoning, fish sauce, and turmeric until smooth. Add chicken pieces and massage well. Marinate at least 30 minutes or overnight.
2
Combine tamarind pulp, brown sugar, Maggi Seasoning and fish sauce and bring to a boil for one minute. Cool to room temperature and set aside.
3
Skewer 3-4 pieces of chicken on each skewer, about 3/4-1 oz. each.
4
Pre-heat grill to highest heat possible. Grill skewers, turning occasionally, until the chicken is browned in some places and cooked through.
5
Drizzle or brush with glaze. Arrange on service ware.
6
Bamboo skewers (soaked at least an hour), 6-10 inches long
7
Garnish with cashews and cilantro stems. Serve with spiked cucumbers, pickled Achat.
Components