Turmeric Chicken Skewers with Peanut Sauce

Turmeric Chicken Skewers with Peanut Sauce and Madhuka Nibs and Powder
Turmeric Chicken Skewers with Peanut Sauce and Madhuka Nibs and Powder

Turmeric Chicken Skewers with Peanut Sauce

Inspired by the Indo-Chinese flavours of Malaysia, these skewers are a dinner party favourite.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6

Ingredients
  

  • 0.5 tsp Ground turmeric
  • 1 tsp Madhūka Powder
  • 1 tsp Ground coriander
  • 1 Inch piece of ginger, peeled and grated
  • 2 tbsp Vegetable oil
  • 450 g Boneless, skinless chicken thighs, chopped into bite-sized pieces

For the peanut sauce

  • 70 g Crunchy peanut butter
  • 2 tsp Rice vinegar
  • 1.5 tsp Sriracha (or similar)
  • 1 tsp Madhūka Nibs
  • 0.5 tsp Sugar

Instructions
 

  • Add the ground turmeric, Madhūka Powder, ground coriander, ginger and vegetable oil to a medium mixing bowl with 1 tsp salt and stir to combine. Add the chicken thighs, mix and put into the fridge to marinate for at least an hour, or overnight if preferred.
  • Soak 6 bamboo skewers in water for 1 hour, ahead of cooking. Heat your oven to a medium-heat grill setting and line a baking tray with foil, drizzling with some vegetable oil. Thread the chicken pieces onto the bamboo skewers then put onto the tray and put under the grill for 12-15 mins, flipping halfway, or until the meat is cooked through.
  • Whilst the chicken is cooking, mix together the ingredients for the peanut sauce, adding a splash of hot water to loosen. Serve up the chicken skewers alongside the peanut sauce and enjoy!

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