Ingredients:

• 1 kg chicken, cut into small cubes
• 1 tablespoon turmeric powder
• 2 tablespoons coriander powder
• 1 tablespoon cumin powder
• 1 tablespoon fennel powder
• 1 tablespoon chili powder
• 2 tablespoons brown sugar
• 1 tablespoon salt
• 1/4 cup vegetable oil
• 50-60 bamboo skewers, soaked in water

For the peanut sauce:

• 2 cups roasted peanuts, finely ground
• 1/2 cup water
• 2 tablespoons tamarind paste
• 2 tablespoons brown sugar
• 1 tablespoon salt
• 3 tablespoons vegetable oil
• 1/2 cup chopped shallots
• 1/4 cup chili paste (sambal oelek)
• 2 cups coconut milk

Instructions:

1. In a large bowl, mix together the turmeric powder, coriander powder, cumin powder, fennel powder, chili powder, brown sugar, salt, and vegetable oil to form a marinade. Add the chicken cubes to the marinade, and mix well to coat. Cover and refrigerate for at least 2 hours, or overnight.
2. Thread the chicken cubes onto the soaked bamboo skewers, leaving a small gap between each piece.
3. Heat a grill or grill pan over high heat. Grill the satay skewers, turning occasionally, until the chicken is cooked through and slightly charred on the outside, about 10-12 minutes.
4. While the satay is grilling, prepare the peanut sauce. In a medium saucepan, heat the vegetable oil over medium heat. Add the chopped shallots and sauté until fragrant and translucent, about 3-5 minutes.
5. Add the chili paste to the pan and continue to sauté for another minute.
6. Add the ground peanuts, water, tamarind paste, brown sugar, and salt to the pan. Stir well to combine.
7. Slowly pour in the coconut milk while stirring constantly. Continue to stir until the sauce thickens and comes to a simmer, about 5-7 minutes.
8. Serve the satay skewers with the warm peanut sauce on the side.

Enjoy your delicious Malaysian Kajang Satay!

Try out the recipe and leave a comment for improvement.