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Chicken satay and cucumber salad

  • 1:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 500g Chicken tenderloins


  • 1 tablespoon palm sugar, grated
  • 1 tablespoon vegetable oil
  • 2 teaspoons garlic, finely diced
  • 1/2 cup coconut milk

(Pickled cucumber salad)

  • 1 cup white vinegar
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 tablespoon salt
  • 2 Continental cucumbers, diced into 2cm chunks
  • 1 chilli (optional if you don’t want a spicy salad)
  • 1/2 cup coriander
  • 1/2 cup mint, thinly sliced

Satay sauce

  • 1 tablespoon palm sugar
  • 1 tablespoon coriander stalks, finely diced
  • 2 teaspoons garlic, finely diced
  • Zest of 1 lime
  • 1/2 cup coconut milk
  • 1/2 cup unsalted roasted peanuts, finely chopped

Spice powder

  • 2 tablespoons cumin seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons fennel seeds
  • 1 teaspoon whole black pepper
  • 2 teaspoons ground turmeric
  • 2 teaspoons salt flakes
  • 1/2 teaspoon hot chilli powder (optional if you don’t want a spicy sauce)


  • Bamboo skewers, soaked in water for one-hour prior to use


  • 1
    To make the spice powder, add cumin, coriander and fennel seeds and black pepper to a medium sized frying pan. Over low heat (you should be able to keep your hand on the fry pan without it burning) roast the spices, shaking them around the pan, for approximately 3 – 5 minutes. Place spices in mortar and pestle and allow them to cool.
  • 2
    Stir in ground turmeric, salt flakes and hot chilli powder then grind the spices into a fine powder.
  • 3
    To make the marinade for the chicken, combine half the amount of spice powder with the marinade ingredients and mix well. In a mixing bowl combine chicken strips and marinade ingredients, rub in well then cover with plastic wrap and marinate for 1 hour – overnight.
  • 4
    To make the satay sauce, combine the remainder of the spice powder with the satay sauce ingredients. I use a mortar and pestle to mash up the ingredients together or you could use a small blender. Season with salt flakes. Adjust any ingredients according to the taste you desire. This sauce should keep for 3 days in the fridge
  • 5
    To make the pickled cucumber salad, combine vinegar, water, sugar and salt over medium heat in a small pot and stir occasionally until sugar and salt has dissolved. Place chopped cucumbers in small bowl then pour over the warm pickling solution and allow cucumbers to sit for approx 10 – 15 minutes. Add chilli to the cucumber mix if you would like a spicy salad. Drain cucumbers and chilli then add coriander and mint.

Source: taste.com.au


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