Singapore Satay (1 of 2)

Singapore satay is the cousin of Malaysian and Indonesian satay, with its own distinct curry-forward marinade and signature grilling style. Chicken cubes soak in a fragrant blend of curry powder, ground coriander, cumin, lemon juice, soy sauce, and minced garlic, then thread onto bamboo skewers for a high-heat grill.

The curry powder is the move that distinguishes Singapore satay from its regional cousins. While Indonesian versions lean on turmeric and lemongrass, the Singaporean approach uses a fuller curry blend that gives the meat a deeper, more aromatic warmth. The lemon juice tenderizes while adding the bright acidity that balances the spices.

Cut the chicken into uniform ¾ inch cubes so they cook evenly on the skewers. The 24 skewers from 1 pound of chicken make these party-portion appetizers rather than dinner-size kabobs. Pair with peanut satay sauce, cucumber relish, and a wedge of lime for the authentic hawker-stall presentation. This is the first half of a two-part recipe set with full directions in part 2.

Pro Tips

• Soak bamboo skewers in water for at least 30 minutes before threading. Dry bamboo burns on the grill.
• Marinate the chicken for at least 2 hours, ideally overnight, so the spices penetrate fully.
• Pack the chicken tightly on each skewer with minimal gaps. Spread-out pieces dry out faster.
• Grill over high heat, turning frequently, for char without overcooking. Chicken cubes cook in 5 to 7 minutes total.

Variations

• Swap chicken for pork tenderloin chunks or shrimp for variety.
• Add 1 tablespoon of coconut milk to the marinade for a richer, sweeter glaze.
• Stir in 1 teaspoon of red curry paste or ground turmeric for deeper color and Southeast Asian heat.