Nyonya Satay Ayam Lemak (Chicken Satay with rich sauce)
I’ve added more coconut milk than usual for this recipe as I wanted it to have a rich coconut creaminess (lemak)
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 chicken breasts (or legs deboned and remove skin)
- 3 stalks lemongrass (crushed)
- 4 whole kaffir lime leaves (crushed)
- 300 ml coconut milk
- 1 tsp salt
- 25 g dried chillies
- 250 g small onions
- 15 g candlenuts
- 2 stalks lemongrass
- * 30 g belacan
- 1 tsp salt
Instructions
- 1
Cut and soak dried chillies until softened.
- 2
Cut small onions, candlenuts, lemongrass and belacan into small pieces.
- 3
Blend all the spices into a fine paste.
- 4
Add salt to the paste and mix thoroughly.
- 5
Cut boneless and skinless chicken breast into bite size pieces.
- 6
Marinate the chicken pieces with the spice paste and refrigerate for a few hours.
- 7
Cut off the top half of lemongrass stalks and crush them lightly.
- 8
Stir fry crushed lime leaves and lemongrass for a few minutes and add the marinated chicken.
- 9
Stir fry for a few minutes until the meat is partially cooked .
- 10
Add coconut milk and mix thoroughly.
- 11
Leave it to simmer until the meat is fully cooked.
- 12
Garnish with finely cut lime leaves and serve with steaming hot rice