Tony Tan’s golden rules to making chicken satay

Ingredients

• 2 tsp ground coriander
• 100 ml vegetable oil
• 2 tsp caster sugar
• 250 ml coconut milk
• 1 tbsp ground coriander
• 1 tsp ground chilli
• 2 garlic cloves, coarsely chopped
• Chicken marinade
• 1 tsp ground fennel
• 2 golden shallots, finely chopped
• 2 lemongrass stalks (white part only), finely chopped
• ½ cinnamon quill
• Satay sauce
• 600 gm chicken thigh meat, skin on, cut into 3cm pieces
• For brushing: coconut oil or peanut oil
• 1 Lebanese cucumber, cut into chunks
• 1 Spanish onion, cut into thin wedges
• 1 lemongrass stalk (white part only), finely chopped
• 1 tsp Chinese chilli powder
• 1 tsp each ground fennel and turmeric
• 4 golden shallots, coarsely chopped
• 10 long dried chillies, soaked in warm water for 10 minutes, drained, coarsely chopped
• 30 gm piece of galangal, coarsely chopped
• 30 gm ginger, coarsely chopped
• ½ tsp belacan (optional; see note)
• 50 gm tamarind pulp soaked in 250ml hot water
• 2 tbsp dark palm sugar, or to taste (see note)
• 1 tbsp kecap manis
• 300 gm raw peanuts, roasted and crushed