Skewers of chicken breast or thigh fillets marinated in a paste of Indonesian Curry blend,
chillies, garlic, ginger, candlenuts, lime leaves, sesame and vegetable oils, sugar, salt and one of
my favourite ingredients, Indonesian kecap manis. What a great combination!
SPICE PASTE
2 chopped, long red chillies, optional
3 garlic cloves, peeled
3cm piece of ginger, peeled & thickly sliced
3 candlenuts (kemiri) or macadamias
2 tsp Spice Fusion Indonesian Curry blend
3 kaffir lime leaves, rolled into a bundle and finely shredded
2 tsp sesame oil
1 tbsp vegetable oil
1 tbsp palm sugar or dark brown sugar
Sea salt
600g chicken breast fillets cut into cubes
1 tsp kecap manis (sweet soy)
Peanut sauce
Dry-roast the chilli, garlic, ginger, Indonesian Curry blend and nuts in a wok or frying pan until a little charred.
Transfer to a large mortar (or blender) with the lime leaves, oils, sugar and a little salt, and pound or
process to a smooth paste.
Combine the chicken, kecap manis and spice paste in a bowl and mix well. Cover with cling wrap and leave
to marinate in the fridge, preferably overnight.
Soak some bamboo skewers in cold water for at least ½ hour, then thread the chicken onto skewers,
before placing them on a baking paper lined oven tray.
Cook under a pre-heated grill for about 7 minutes, turning at least once.
Serve with peanut sauce.
