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Lemongrass Chicken with Satay Sauce and Roti Bread
Recipe by Beau Cook
Try Beau Cook's Lemongrass Chicken with Satay Sauce and Roti Bread today!
- Steps
- Ingredients
Steps
- Preheat a hibachi or charcoal BBQ
- Soak the candlenuts for the satay sauce in boiling water.
- For the Roti, to a large bowl add all the ingredients, except for the oil. Bring together by hand until a rough dough forms.
- Turn out onto a floured bench and knead for 5 minutes until smooth. Cut dough into 6 portions then roll each portion into a smooth ball.
- Place balls onto a shallow dish and add approximately 1 cup of oil, toss to coat each ball then cover with cling wrap and set aside to rest for at least 30 minutes.
- Once rested, rub some of the oil onto the bench then using your palm, hammer and stretch out the dough ball to a 5mm thick disc. Pull and stretch out each edge so that the dough is very thin and translucent.
- Fold all the sides in, to form a layered rectangle - try to trap air inside each fold.
- Place the folded dough onto some baking paper and repeat process with remaining dough balls, stacking them on top of each other as you go with a layer of baking paper between each, set aside until ready to cook.
- For the Lemongrass Chicken, combine all the remaining ingredients together in a bowl and set aside in fridge to marinate for at least 30 minutes.
- Meanwhile, prepare the Satay Sauce. Drain the candlenuts and add to a small food processor with the remaining ingredients, except the lime juice, sugar and coconut milk. Blitz until a coarse paste.
- Transfer to a small saucepan and simmer on a medium heat for 15-20 minutes or until caramelised and the oil has split, stir frequently.
- Add the coconut milk, sugar and lime juice. Reduce heat to medium low and simmer for 12-15 minutes or until sauce has thickened, stirring occasionally. Taste and adjust seasoning with salt, sugar, lime juice or extra coconut milk accordingly to get a good balance of sweet, sour and salty
- When ready to cook the chicken, thread meat evenly onto the skewers.
- Add the satay skewers to the hibachi or BBQ and grill for around 5 minutes on each side or until cooked through. Set aside to rest while the roti is cooked.
- To cook the roti bread, heat a large dry frypan on a high heat. When very hot, place a roti into the pan and cook for 1-2 minutes each side or until lightly charred. Remove from the pan and allow to cool for a few seconds then clap the sides with your hands to roughen it up, season with sea salt flakes. Set aside under a clean tea towel and repeat with remaining roti.
- Transfer to the skewers to a plate and garnish with crispy shallots and fresh herbs. Serve with sauce and roti.
