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Southern Style Marinated Whole Chicken Satay

peanuts, gluten-free, medium skill level recipe, sharing plate, large plate, curry, mild currySeb HolmesFarang Londonchilli, smoked chicken, chicken, coconut milk, coconut, coconut cream, peanuts, nuts, satay, curry, thai curry, curry paste, red curry, roast, gola, shallots, garlic, long dried chilli, dried chilli, palm sugar, payst london, payst, farang london, farang, cook thai, thai in 7, sebby holmesComment
Southern Style Marinated Whole Chicken Satay

Ah, satay chicken! A dish that tantalises the taste buds and transports you to the bustling streets of Thailand. Legend has it that satay originated in Java, Indonesia, but its irresistible charm has spread across Asia like wildfire. This dish's history is as rich as its flavours, with street vendors perfecting their recipes over open flames, creating a smoky, aromatic delight that has become a staple in Thai cuisine.

Now, let's address the elephant in the room: making a curry paste from scratch. It might seem like a Herculean task, but trust me, the reward is worth every minute spent pounding those ingredients. Once you've tasted this homemade version, you'll never look at satay chicken from a dodgy takeaway the same way again. And if you're blessed with some sunshine, skip the oven and take this bird to the BBQ for an authentic experience.

Feeds 4, gluten-free

Ingredients

  • 1 whole large chicken, around 1.5kg, corn-fed and free-range

  • 8 large dried red chillies, chopped in half with scissors, soaked in warm water to soften, drained, de-seeded

  • 6 banana shallots, peeled

  • 5 garlic cloves, peeled

  • 1 large knob, roughly 40g, peeled ginger

  • 80g desiccated coconut

  • 80g roasted peanuts

  • 500ml coconut cream

  • 2 tablespoons fish sauce

  • 2 tablespoons palm sugar

  • Large pinch of coarse salt

  • 6 tablespoons vegetable oil

Method

  1. Prepare the Paste: Begin your culinary journey by making the paste. In a large pestle and mortar, pound each ingredient individually until it forms a paste. Start with the dried chilli, ginger, garlic, shallots, peanuts, and then coconut, using salt as an abrasive if needed. Combine all pounded ingredients in the mortar, creating a unified paste. Due to the coconut content, the paste will last about a week, so store it airtight in the fridge or freeze it.

  2. Cook the Satay Curry: Heat the vegetable oil in a large non-stick pan over high heat. Add the paste and fry, using a metal spoon to scrape the pan, for about 15-20 minutes until the paste darkens and the aromas meld. Add the palm sugar, lower the heat, and stir until the sugar caramelises and the paste darkens. Add the fish sauce to deglaze the pan, then remove from heat and mix in the coconut cream.

  3. Marinate the Chicken: Allow the paste to cool, then cover the chicken thoroughly in the curry paste. Marinate for at least 2 hours, ideally overnight.

  4. Roast the Chicken: Preheat the oven to 200°C. Place the chicken, skin side up, in a non-stick tray, cover with tin foil, and roast on the middle shelf for 40-45 minutes. Remove the foil for the last 10 minutes to crisp the skin. Check the chicken is cooked by cutting into the leg to the bone; if any blood appears, return to the oven for another 5-10 minutes. For best results, use a temperature probe, aiming for 75°C for moist, succulent meat. Rest for 5 minutes before serving.

Serving Suggestion: Serve with steamed jasmine rice and carve at the centre of the table for a feast that will have everyone coming back for seconds.

Enjoy this taste of Thailand at home, and remember, the best meals are those shared with loved ones. So, gather your friends and family for a culinary adventure they won't soon forget!

This recipe also appeared in The Independent.

This recipe also appeared in The Evening Standard.  

Head chef & founder of Farang London restaurant. Cookbook author of ‘Cook Thai’ & ‘Thai in 7’. Chief curry paste basher and co-founder of Payst London.