Chicken Satay at Home – No Grill, No Marinade, All Flavour скачать в хорошем качестве

Chicken Satay at Home – No Grill, No Marinade, All Flavour

Learn how to make delicious Chicken Satay without a marinade or charcoal grill—perfect for the home kitchen! This method uses coconut milk, aromatics, and spices to achieve tender, flavour-packed chicken thighs, caramelised to perfection. Paired with our creamy peanut sauce, this chicken satay recipe delivers maximum flavour with minimal fuss. No skewers? No problem. Ingredients (Serves 2–3) • Boneless Chicken Thighs (skin-on): 500 g, cut into skewer-sized pieces • Coconut Milk (full-fat): 200 ml • Ground Turmeric: ½ tsp • Ground Coriander: ½ tsp • Ground Cumin: ¼ tsp • Ginger: 1 small piece (about 10 g), thinly sliced or lightly crushed • Garlic: 2 cloves, crushed • Lemongrass (optional): ½ stalk, finely sliced or bruised • Salt: 1% of chicken weight (about 5 g) Method 1. Place a non-stick skillet over low to medium heat and pour in the coconut milk. 2. Add the turmeric, coriander, cumin, sliced ginger, crushed garlic, and optional lemongrass directly to the cold coconut milk. Stir gently to combine. 3. Add the chicken pieces into the pan in a single layer, ensuring they are mostly submerged. Sprinkle over the salt. 4. Simmer gently over low heat for 20–25 minutes, uncovered, allowing the chicken to slowly cook and absorb the aromatic flavours. Stir occasionally to prevent sticking. 5. Once the chicken is fully cooked and tender, remove the ginger, garlic, and any lemongrass pieces from the pan. 6. Increase the heat gradually to medium-high and begin reducing the liquid. The coconut milk and chicken juices will start to split, releasing their fat. 7. Continue to cook until the pan becomes nearly dry and the chicken begins to brown in the released coconut and chicken fat. Stir regularly to caramelise the chicken evenly. 8. After about 10 minutes of browning, the chicken should take on a golden, slightly charred appearance, similar to what you’d get on a grill. 9. Once the coconut solids have darkened and the moisture has fully evaporated, turn off the heat. 10. Drain off most of the rendered fat, reserving any solids left in the pan. These caramelised bits are full of flavour and can be stirred into peanut sauce if serving. 11. Let the chicken rest for a few minutes to relax the muscle fibres. 12. Skewer if desired, or serve as is with cucumber and a classic satay dipping sauce. Notes • This recipe mimics the flavour of traditional grilled satay without the need for a marinade or charcoal grill. • Chicken thighs are recommended for their fat content and tenderness, which can withstand long cooking and high heat. • For extra smokiness, you can gently scorch the fat at the end of cooking. ____ Follow us on Instagram:   / w2kitchn   #W2Kitchen #chickensatay #sateayam