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Chicken satay burgers
Fruit and vegetables
2
cucumbers
, seeds scooped out and finely sliced
400g/14oz
red onions
, sliced
2½cm/1in
ginger
, sliced lengthways into 3 or 4 pieces
1
lemongrass
stalk, roughly chopped
600g/1lb 5oz
onions
, roughly chopped
5
garlic
cloves
1 tsp ground
coriander
150g/5½oz fresh red
chillies
3
garlic
cloves
Tins, packets and jars
200ml/⅓pt
coconut milk
2½ tbsp
tamarind
paste
Cooking ingredients
1
star anise
125g/4½oz white caster
sugar
75ml/2½fl oz white
rice vinegar
1½ tsp
salt
1 tsp
chilli powder
1 tsp ground
turmeric
½ tsp
fennel seeds
½ tsp ground
cumin
100g/3½oz dark
brown sugar
1 tbsp
salt
oil
, for frying
180g/6¼oz lightly salted
peanuts
, dry-toasted
60g/2¼oz dark
brown sugar
¼ tsp
chilli powder
½ tsp
salt
(or less), to taste
60ml/4 tbsp
vegetable oil
3 tbsp
tomato purée
4½ tbsp dark
brown sugar
1½ tsp table
salt
Dairy, eggs and chilled
1 free-range
egg
, beaten
Meat, fish and poultry
500g/1lb 2oz chicken thighs, boneless, skin removed, minced in a food processor (or use
chicken mince
)
Other
75g/2½oz
satay
spice paste (from above)
75g/2½oz satay spice paste (see above)
4 good-quality burger buns (such as
brioche
)
chips
(optional)
Back to recipe
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