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No-skewer chicken satay

Omitting the dreaded part of satay, the skewering, instantly makes this dish weeknight-friendly. Throw the chicken on the grill or pan-sear it indoors. 




  • 1 1/2 teaspoons coriander seeds
  • 1/2 teaspoons cumin seeds
  • 1/2 teaspoon white peppercorns
  • 1 tablespoon brown sugar
  • 3/4 teaspoon table salt
  • 3/4 ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon tamarind paste
  • 1/2 cup coconut milk
  • 2 large boneless, skinless chicken breats, cut into 1/2-inch strips
  • Jasmine rice, for serving

Peanut Sauce

  • 1/2 cup unsalted roasted peanuts
  • 1 1/4 cups coconut milk, divided
  • 2 tablespoons red curry paste
  • 2 tablespoons tamarind paste
  • 2 tablespoons finely chopped palm sugar, packed
  • 1 to 2 teaspoons fish sauce


  • 1/2 cup white vinegar
  • 1/4 cup granulated sugar
  • 5 ounces cucumber
  • 1 to 2 Thai chillies, chopped (optional)



  1. Grind the coriander seeds, cumin seeds, and peppercorns with a coffee grinder or mortar and pestle until very fine, then transfer to a mixing bowl. Add the brown sugar, salt, turmeric, cinnamon, tamarind paste, and coconut milk. Stir to mix well. 
  2. Add the chicken to the marinade and mix very well to ensure all the pieces are coated. Marinate at room temperature for 20 minutes or cover and refrigerate for up to one day. The longer it marinates, the better—just stir it once or twice during the marinating time. 

Peanut Sauce 

  1. Using a mortar and pestle or a food processor, grind the peanuts until mealy. If using a machine, be careful not to turn them into a peanut butter, you want a texture in a peanut sauce. 
  2. Put about one-third of a cup of coconut milk in a small pot and bring to a boil over medium heat. Add the curry paste and cook for three minutes, stirring constantly until the mixture is very thick and the coconut oil starts to separate from the paste (the oil may not separate depending on the coconut milk you're using, this is okay). 
  3. Add the remaining coconut milk and stir to mix well. Add the peanuts, taramind past, and sugar sugar and simmer gently for five minutes, stirrring frequently, until thickened into a dip consistency. Be sure to scrape the bottom of the pot ot prevent scorching. If the sauce gets too thick before five minutes of cooking time is up, add a splash of water so that you can give it the full five minutes to develop the flavour. 
  4. Taste and add fish sauce as needed. If it tastes a little flat, add a bit more tamarind paste to bump up the acidity. 


  1. In a small pot, combine the vinegar, sugar, and salt. Cook over medium heat just until the sugar is completely dissolved. Let cool completly. 
  2. Cut the cucumbr in half lengthwise, then thinly slice crosswise so you get half-moon pieces. Place the cucumber and chillies in a small serving bowl and pour the cooled vinegar mixture overtop. Keep covered until ready to serve. Don't combine the cucumber with the pickling liquid more than 30 minutes before serving, as it's best when the cucumbers are still fresh and firrm. 

Cooking the Chicken

  1. To grill: Preheat the grill on high heat, then arrange the chicken perpendicular to the grates, discarding the marinade. Cook with the lid open for two to three minutes, then flip and cook on the other side for two minutes or until cooked through. 
  2. To pan frry: Place a large non-stick skillet over high heat. Pour in enough oil to thinly coat the bottom of the pan. Once hot, use tongs to lift the chicken strips one piece at a time, shaking off any excess marinade, and place them in the pan. You'll need to do this in batches so you don't crowd the pan. Turn the heat down to medium-high and let the chicken sear until well browned, around two to three minutes, and then flip and sear on the other side until fully cooking, about two minutes. Remove from the pan and cook the remainning chicken, discarding the marinade. 
  3. Serve the chicken with the peanut sauce for dipping, with pickles and jasmine rice on the side. Enjoy! 

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