Tamarind Chicken Satay

tamarind chicken satay

Tamarind Chicken Satay

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Servings: 4
Calories: 468


  • 4 chicken breasts skinned, boned and cut into 1.25 cm (1/2 inch) cubes


  • 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


  • 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
Ingredients Chicken, Chicken breast
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