Chargrilled Chicken Satay With Peanut Sauce Recipe

Move over, boring satay! We've given the classic dish a spicy kick with this recipe that one of our team picked up in Bali.

The chicken is marinated in coconut cream, curry powder to give it a burst of flavour. We have also used ketchup manis in the peanut sauce which is an Indonesian sweet soy sauce, available in Marks & Spencer. If you can't find it, you can replace with a simple mixture of soy sauce and brown sugar.

Serve with a light side salad with a simple rice vinegar and chilli dressing to compliment the powerful flavours of the chicken.

Ingredients

• 150g salted, roasted peanuts
• 100g dark brown sugar
• 2 red chillies
• 2 garlic cloves
• 3tbsp ketchup manis (from M&S)
• 150ml warm water
• 4tbsp coconut cream
• 2tbsp curry powder
• 8 boneless chicken thighs, skin on

For the salad

• 3tbsp rice vinegar
• 1tbsp sugar
• 1 cucumber, halved, deseeded and chopped
• 1 carrot, grated
• handful beansprouts, stir-fried
• 1 gem lettuce, shredded
• 1 bunch coriander
• 1 red chilli, finely sliced

Method

1. Blend the peanuts, sugar, chillies, garlic, ketchup manis and warm water in a blender, until you have a smooth sauce.
2. Mix together the coconut cream and curry powder, and rub onto the chicken. Leave to marinate for 1 hour or overnight.
3. For the salad, combine the sugar and the vinegar and pour over the cucumber, carrot and beansprouts. Arrange in a bowl with the lettuce, coriander and chilli.
4. Heat the oven to 180C, gas 4. Heat an ovenproof griddle pan until smoking. Add the chicken skin-side down until slightly charred. Flip and put into the oven for 15-20 mins, until cooked through. Serve sliced with the salad and sauce.