Tag Archives: chicken

Chicken Satay (สะเต๊ะไก่)

Thai-style chicken satay!

Serves: 4-6 as starter or snack

For chicken

  • 500 g Chicken breast fillets, or chicken breast sliced into thin pieces (13-15 pieces)
  • 100 ml Coconut milk
  • 1 stalk Lemongrass, using only the bottom part (white bits), sliced then pounded
  • 1 tsp Galangal, diced then pounded
  • 1/2 tsp Cumin powder
  • 2 tsp Coriander powder
  • 2 tsp Curry powder
  • 2 tsp Turmeric powder
  • 1 tsp Salt
  • 1 Tbsp Sugar
  • 1/4 tsp White pepper powder
  • Bamboo skewers, soaked in water for a few hours

For peanut dipping sauce

  • 1 portion Red curry paste (see recipe here)
  • 40 ml Oil
  • 400 ml Coconut milk
  • 4 Star anise
  • 1 inch Cinnamon stick
  • 5 Cloves
  • 1/2 tsp Cinnamon powder
  • 1/2 tsp Cumin powder
  • 1 tsp Salt
  • 1-2 Tbsp Tamarind concentrate
  • 3 Tbsp Sugar
  • 120 g Roasted unsalted peanuts, roughly chopped

For pickled cucumber salad

  • 50 ml White vinegar
  • 50 g Sugar
  • 1/2 tsp Salt
  • 1 cup Cucumber, sliced (or 1/2 cup Cucumber + 1/2 cup Carrots)
  • 2 Shallots, sliced
  • Red chilli, sliced (optional)

How to put this together

  1. Mix together chicken + all marinade ingredients. Massage the marinade into the chicken pieces for a few minutes. Cover & marinade in the fridge for a few hours (or overnight).
  2. When you’re ready to cook the chicken, heat the oven to 230 C on grill
  3. Skewer chicken pieces and place them on a grill rack. Place a tray underneath to catch any drippings.
  4. Cook the chicken, placing it close to the grill, for 10 mins, turning them half way through. Make sure they’re cooked through.
  5. Serve immediately with peanut sauce and pickled cucumber salad

To make peanut dipping sauce

Peanut dipping sauce can be made ahead of time. Refrigerate it and re-heat just before you serve.

  1. On low heat, pan roast star anise + cinnamon stick + cloves until fragrant. Transfer to a plate.
  2. On low heat, add oil + curry paste in a small pot. Fry until fragrant.
  3. Add coconut milk + star anise + cinnamon stick + cloves + cinnamon powder + salt + tamarind concentrate + sugar.
  4. Bring to boil
  5. Simmer for 10 mins.
  6. Remove star anise + cinnamon stick + cloves
  7. Add chopped peanuts. Simmer for 2 mins.
  8. Transfer the sauce to a blender (I use magic bullet) – and blend to smooth paste.
  9. Give it a gentle re-heat before you serve

To make pickled cucumber salad

Don’t make this too far ahead of time. You don’t want the cucumber to wilt down too much.

  1. In a small pot, add vinegar + sugar + salt. Stir over low heat until sugar & salt are melted.
  2. Take off heat and leave to cool for 15 mins.
  3. Add cucumber + carrots (if using) + shallots. Stir well to mix.
  4. Leave to “pickle” for 15 mins, then give it another stir
  5. Serve.

Chettinad Chicken

Amazing flavours. Just make it.

Recipe from Rick Stein’s “India” cookbook.

Serves: 4

What you need

  • 700g chicken thighs (skinless & boneless), cut into 1.5 inch chunks
  • 1 Tbsp fennel seeds
  • 1 Tbsp cumin seeds
  • 1 Tbsp coriander seeds
  • 1 Tbsp black peppercorn
  • 1 Tbsp chilli powder
  • 2 Tbsp oil
  • 1 tsp fennel seeds
  • 3 x 1 inch cinnamon sticks
  • 150g shallots, minced
  • 4 cloves garlic, minced
  • 4 cm ginger, minced
  • 1 tsp sugar
  • 1 tsp salt
  • Handful curry leaves
  • 100ml water
  • Handful coriander leaves, for garnish

How to put this together

  1. Put fennel seeds (1 Tbsp) + cumin seeds + coriander seeds + black peppercorn + chilli powder into a spice grinder (I use magic bullet). Grind to a powder.
  2. Heat oil in a pan over medium heat
  3. Add fennel seeds (1 tsp) + cinnamon sticks. Fry until fragrant.
  4. Add shallots. Fry until soft & golden brown.
  5. Add chicken. Fry for a few minutes.
  6. Add garlic + ginger + sugar + salt + spice blend + curry leaves. Fry for a few minutes.
  7. Add water, and keep stirring until the chicken is cooked through and the sauce is thick & cling to the chicken.
  8. Sprinkle over chopped coriander leaves
  9. Serve with rice

Chicken Shop, Holborn

I love a good grilled chicken.

We were at Chicken Shop in Holborn for an early dinner – we almost missed the place because the restaurant is in the basement, and the only thing we saw was a small sign pointing to shut wooden doors.

The place is very dimly lit, with only two concentrated lighting – one from the stairways you walk down from, and the other from their massive grill flame.

The decor is super cute – walls are scratchy-white wood pallets, wood table, and sitting in a corner is a pile of logs (which is what they’re using to grill the chicken with!).

You don’t get a menu – they just have it all written on a blackboard (no paper waste – love it). You go up and order, then sit down and wait for your perfect chicken to arrive.

Still with my Nandos hat on, I asked if I have to choose a flavour. Nope, the chicken are “just grilled”, but you can season it further with the bottled sauces available on your table: hot sauce (pretty hot) and smokey sauce. All you have to decide now is how much chicken you want (whole, half, or quarter), sides, and drinks.

  • Chicken grilled to perfection. Meat so tender & juicy, with that heavenly smell of wood-fire flame grill. Squeeze lemon juice over these beauties, and drizzle/dip/soak them in the hot/smokey sauce combination of your liking
  • Sides of crinkle cut fries (cute delicious crispy things) and coleslaw (so so)

  • Hot sauce & Smokey sauce.
  • Fizzy drinks to make sure your artery is fully aware of what’s going on

We ordered a whole chicken + 2 sides between the two of us. This is too much even or big eaters like us). It would comfortably feed 3 people, or 4 smaller eaters.

This place is definitely giving Nandos a run for their money. Their pricing is slightly dearer than Nandos, but given the choice between the two I’d choose Chicken Shop purely for that wood fire smokey smell. I’d still go to Nandos obviously, I can’t trek all the way to Holborn everytime I crave grilled chicken.

Menu, location, etc: http://www.chickenshop.com/

Thai Yellow Chicken Rice (Kao Mok Gai)

Another one of my hubby’s favourite dishes

Serves 4

What you need:

  • 1kg chicken thigh with bone
  • Lobo spicy chicken-in-rice seasoning mix (1 packet with 2 smaller packets inside)
  • 1/4 tsp Oil
  • 2 cups Jasmine rice
  • 2 1/4 cups water
  • Fried shallots
  • Cucumber, sliced

For the sauce

  • 1/2 cups Spring onions, chopped
  • 1/2 cups Coriander leaves, chopped
  • 2 Tbsp sugar
  • 4 Tbsp vinegar
  • 1 tsp salt
  • 1 Green chilli
  • 2 Tbsp ginger
  • 2 Tbsp water

How to put this together:


  1. Rub chicken thighs with 1 packet of lobo powder. Marinade for 15 mins or overnight.
  2. Pre-heat oven to 180 C
  3. Line a baking tray with foil (to reduce cleaning), then line with baking paper. Brush with oil. Place chicken thighs skin-side down
  4. Bake for 30 minutes
  5. Scoop out the fat rendered from chicken skin. Keep this for when we make rice.
  6. Flip over the chicken so skin-side is up. Put back in the oven for 15 mins.
  7. Change the oven to grill, and keep for another 5 mins (to crisp the skin). Leave to rest.


  1. Wash rice a few times. Drain.
  2. Add 6 Tbsp of chicken fat rendered from baking + 1 packet of lobo powder + water. Stir well.
  3. Cook in rice cooker.


  1. Blend together al the ingredients (I use Magic Bullet)

Serving suggestion

Serve chicken & rice with sauce & sliced cucumber on the side. Sprinkle fried shallots over the rice for added flavour & texture.