Tamarind Chicken Satay
Ingredients
- 4 chicken breasts skinned, boned and cut into 1.25 cm (1/2 inch) cubes
marinade
- 1 tbsp oil
- 5 cm 2 inch piece tamarind, soaked in 4 floz hot water or lemon juice
- 2 cloves garlic crushed
- 1 tsp ground cardamom
- 1/2 tsp ground nutmeg
- Salt and pepper
- 1 tsp kecap manis sweet soy sauce
tomato and chilli sambal
- 2 red chilli peppers
- 1 small piece fresh ginger grated
- 1 clove garlic crushed.
- 1 lb fresh tomatoes peeled and seeded
- 4 tbsps oil
- 1 tbsp lemon or lime juice
- 1 tbsp dark brown sugar
- Salt and pepper
Instructions
- Put the chicken in a large bowl. Mix together the marinade ingredients and pour them over the chicken. Stir well and refrigerate for at least 30 minutes.
- Grind together the chillies, ginger and garlic in a food processor, or using a pestle and mortar. Chop the tomatoes coarsely and blend them into the chilli mixture.
- Heat the oil in a wok or large frying pan and fry the tomato mixture for about 5-6 minutes, stirring occasionally to prevent it sticking, Add the lemon juice and a spoonful of water, if the sauce becomes too thick.
- Stir in the sugar and seasoning to taste.
- Thread the marinated chicken cubes onto thin wooden skewers.
- Cook the chicken under a preheated grill, turning frequently, until golden brown, about 5 - 8 minutes. Brush the chicken with the remaining marinade during cooking.
Calories: 468 kcal
Carbohydrates: 13 g
Protein: 50 g
Fat: 24g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 145 mg
Sodium: 299 mg
Potassium: 1209 mg
Fiber: 2 g
Sugar: 8 g
Vitamin A: 1229 IU
Vitamin C: 53 mg
Calcium: 36 mg
Iron: 2 mg