Chicken skewers with spicy chilli dipping sauce

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.



2 lemon grass stems, white part only, chopped

8 coriander (cilantro) roots including

10 cm (4 inches) stems, chopped

7 cm (2¾ inch) piece galangal, chopped

1 large red Asian shallot, chopped

2 garlic cloves, chopped

1 large green chilli, seeded and chopped

3 large tomatoes

1 tablespoon oil

60 ml (2 fl oz/¼ cup) fish sauce

25 g (1 oz/¼ cup) shaved palm sugar or soft brown sugar

2 teaspoons tamarind concentrate

2 tablespoons chopped coriander (cilantro) leaves

750 g (1 lb 10 oz) boneless, skinless chicken breast, cubed

canola oil spray or olive oil spray


1. To make the sauce, put the lemon grass, coriander roots and stems, galangal, shallot, garlic and chilli in a small processor fitted with the metal blade. Whizz in 3–4 second bursts for 30 seconds, or until finely chopped.

2. Score a cross in the base of each tomato. Put in a heatproof bowl and cover with boiling water. Leave for 30 seconds, then transfer to cold water and peel the skin away from the cross. Roughly chop the tomatoes.

3. Heat the oil in a large heavybased saucepan. Add the lemon grass paste, stir, then add twothirds of the chopped tomato. Cook, stirring, for 5 minutes. Set aside to cool slightly, then transfer to the processor and whizz for 15 seconds, or until smooth. Add the remaining tomato and whizz in short bursts for 15 seconds, or until the mixture is finely chopped but still has texture.

4. Return the mixture to the saucepan and add the fish sauce, sugar and tamarind concentrate. Simmer, stirring frequently, for 10 minutes. Stir in the coriander leaves.

5. Thread the chicken onto metal skewers and spray with oil. Preheat the barbecue or chargrill pan to high and cook the chicken, turning frequently, for 5–7 minutes, or until just cooked through. Serve immediately, accompanied by the sauce.