The Grove Sundown – chicken satay

recipe by The Grove Sundown

The Grove Sundown – chicken satay

Servings: 4

Description

Chef’s note: After such a roaring success of post-lockdown 2021, the Gravelings of The Grove in Cromer have reopened Sundown, their Norfolk tapas and pizza restaurant in two bespoke giant tipis. Located in a quiet corner of the gardens of The Grove Cromer, Sundown opened in May 2022 with a fantastic menu of tapas dishes including zhoug chicken in a satay sauce, sautéed asparagus, Copy’s Cloud fondue, and Malbec braised chorizo. Alongside the tapas, Sundown serves wonderful pizzas and new for this year some great desserts.

The giant tipis, made of Scandi canvas and Scotts pine, offer a wonderful venue and a great place to eat out, serving fantastic tapas and great pizzas from 4-9pm. It is also available for private hire as a space for funky functions.

Ingredients

for the chicken

for the sauce

to serve

Instructions

  1. To ensure your satay has the best flavour, make the marinade the day before and leave in the fridge overnight.

  2. In a blender, put the coriander, olive oil, spices, and salt and blitz until it forms a smooth paste. Use a silicon scraper to remove the marinade from the blender into a bowl. Add the chicken and mix thoroughly.

  3. Soak the skewers in fresh water for approximately an hour, then put the chicken onto the skewers. Place on a baking tray, cover with cling film, and leave in the fridge, ideally overnight.

  4. In a clean blender, add the peanut butter and coconut cream and blitz the ingredients together. Then add the curry powder and the red Thai curry paste and blend into a thick sauce. If it is too thick, slowly add some water until the satay is smooth and has a silky shine.

  5. To cook the chicken, either heat your BBQ or griddle pan, then lay the skewers the opposite way to the bars on the grill. Cook the chicken until it is thoroughly cooked and there are prominent bar marks on the pieces of chicken.

  6. Serve either as a platter with sauce on the side to dip, or in flat bread with sauce and tzatziki spread inside with a salad.

Note

This year, Sundown reopened on 1 April and will stay open until the end of October, with a series of winter events in the planning, including the return of three Christmas comedy nights in December.

You can find out more and book a table at www.thegrovecromer.co.uk/sundown
meanwhile, why not make our signature chicken satay at home to whet your appetite?  

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