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Turmeric marinated chicken skewers grilled over high heat with a thick peanut sauce for dipping. Street food that works just as well on a home grill pan.
Blend 2 shallots, 10 g of the garlic, the tender part of the lemongrass, the turmeric, the ground coriander, the cumin, 100 ml of the coconut milk, half the palm sugar and the salt into a smooth yellow paste.
Cut the 700 g chicken thigh into 3 cm strips, coat them in the paste and chill for at least 1 hour or overnight for a deeper flavour.
Blitz the 150 g roasted peanuts to a coarse crumb. Fry the last shallot, the remaining garlic and the chopped chillies in the 40 ml oil for 3 minutes, add the peanuts, the remaining 150 ml coconut milk, the kecap manis, the tamarind and the rest of the palm sugar and simmer 6 to 8 minutes until thick.
Thread the chicken onto soaked wooden skewers in loose folds so the heat reaches the middle, using 3 or 4 pieces per skewer.
Cook over high heat on a grill or ridged pan for 3 to 4 minutes a side, brushing with leftover marinade, until charred in stripes and cooked through to 74°C inside.
Pile the skewers on a platter with lime wedges and the warm peanut sauce in a bowl for dipping.
