Mince the chicken leg, kaffir lime leaves, candlenut, galangal, shrimp paste and chilies together.
Add salt, grated coconut, MAGGI® Khaleeji Seasoning and let rest in the fridge for 10 mins.
Cut the lemongrass in 4 inch sticks and wrap 60 gm of chicken mince around each.
Cook the chicken sticks on a charcoal grill till cooked.
Chop the shallots, garlic, red chilies and some more kaffir lime leaves and put together in a saucepan. Add in lime juice, oil, palm sugar, fish sauce to make a sambal.
In a pan add chili Sambal, peanut butter and MAGGI® Khaleeji Seasoning with 100 ml of warm water. Bring to a boil and simmer till slightly thick.
Serve the chicken satay with the peanut sauce.
