Picture a platter full of fragrant, golden chicken satays served with a rich, spicy peanut sauce and crisp fresh cucumber: what a glorious — and original — centre-piece to a summer barbecue.

There are numerous regional variations of satay marinades and sauces. Having minced, blended, shredded, strained, mortared and pestled my way through many different versions, I have come up with a recipe that is both authentic and uncomplicated. And delicious.

Method

• Cut the chicken into long strips about 1cm (½ in) thick. Sprinkle with 1 teasp salt, add all the marinade ingredients and mix well.
• Refrigerate for at least 2 hours and up to 24. Thread the chicken on the skewers.
• To barbecue, make sure the fire is good and hot. Place the satays on the grate and cook, turning them as needed, until cooked through and brown on both sides, 5-8 minutes.
• To grill indoors, preheat the grill to high, place the skewers on a baking sheet about 4 in from the heat source and grill, turning, until cooked through and brown on both sides, 6-8 minutes.
• To make the sauce, heat the oil and garlic in a sauté pan over medium heat until the garlic turns golden. Add the curry paste, stir well and fry for a few seconds until fragrant.
• Add the spices and coconut milk, mixing well. Stir in the stock, sugar, tamarind paste (or juice) and a good pinch salt. When the mixture is hot, whisk in the peanut butter and simmer gently for 3-4 minutes until the consistency of double cream.
• Check the seasoning — it should be a balance of sweet, sour, hot and salty.  Serve warm or at room temperature. Note: the sauce thickens as it cools. If too thick, whisk in 1 tbsp water or stock.
• Toss the cucumbers with the vinegar, sugar and a generous pinch salt. Serve the satays on a platter with bowls of cucumber pickle, satay sauce and jasmine or sushi rice.
• Cook’s tip: soak the bamboo skewers for at least an hour before threading so they do not char.