Entree: Indonesia – Central Java – Sate Ambal (Central Javanese grilled chicken skewers served with a spiced coconut-turmeric sauce)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- For the skewers and marinade:
- 1 lb (454 g) boneless skinless chicken thighs, cut into 1-in (2.5 cm) cubes
- 12–16 bamboo skewers, soaked in water for 30 minutes
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) fine salt
- 1/2 tsp (1 g) ground white pepper
- 1 tsp (4 g) ground coriander
- 1 tsp (3 g) turmeric powder
- 2 cloves (6 g) garlic, minced
- 2 small shallots (about 30 g), minced
- 1 tsp (5 g) palm sugar or brown sugar
- 1 tbsp (15 ml) tamarind water or lime juice
- For the Ambal coconut-turmeric sauce:
- 1 cup (240 ml) coconut milk
- 3/4 cup (75 g) freshly grated unsweetened coconut (or desiccated, rehydrated)
- 2 tbsp (30 ml) vegetable oil
- 3 shallots (about 45 g), thinly sliced
- 2 cloves (6 g) garlic, smashed
- 1 tsp (3 g) turmeric powder (or 1 tbsp fresh grated turmeric)
- 1/2 tsp (1 g) ground coriander
- 1/2 tsp (2 g) salt, adjust to taste
- 1 tsp (5 g) palm sugar or brown sugar
- 1 tbsp (15 ml) tamarind water or 1 tsp (5 ml) lime juice
- Optional garnish: chopped fresh cilantro or sliced red shallot

Instructions

1. Make the marinade: In a bowl combine oil, salt, white pepper, ground coriander, turmeric, minced garlic, minced shallot, palm sugar, and tamarind water or lime juice. Add chicken cubes, toss to coat, cover, and marinate at least 30 minutes or up to 2 hours in the refrigerator.
2. Prepare the sauce base: If using fresh grated coconut, toast it in a dry skillet over medium heat until golden and fragrant, about 6–8 minutes; set aside. If using rehydrated desiccated coconut, lightly toast until golden.
3. Sauté aromatics: In a saucepan heat 2 tbsp (30 ml) vegetable oil over medium heat. Add sliced shallots and smashed garlic and cook until softened and lightly caramelized, about 6 minutes.
4. Build the sauce: Add turmeric, ground coriander, and toasted grated coconut to the pan; stir 1–2 minutes until fragrant. Pour in coconut milk, bring to a gentle simmer, and cook uncovered 8–10 minutes, stirring occasionally, until the sauce thickens slightly.
5. Season the sauce: Stir in salt, palm sugar, and tamarind water or lime juice. Taste and adjust balance of salt, acidity, and sweetness. Keep warm on very low heat.
6. Grill the skewers: Thread marinated chicken onto soaked bamboo skewers, leaving a little space between pieces. Grill over a medium-hot grill or griddle for 3–4 minutes per side, turning until edges are charred and internal temperature reaches 165°F (74°C).
7. Serve: Arrange grilled skewers on a platter and spoon warm coconut-turmeric sauce over or alongside the skewers. Garnish with chopped cilantro or sliced red shallot and serve with steamed rice or compressed rice cakes.