Chicken Skewers With Satay Sauce |
|
 |
Prep Time: 35 Minutes Cook Time: 180 Minutes |
Ready In: 215 Minutes Servings: 25 |
|
I've been having cravings for chicken satay, and saw this recipe in an issue of 'Delicious' magazine. Passive cooking time is the time it takes to marinade the skewers. Ingredients:
1 onion, chopped |
2 garlic cloves |
20 g fresh coriander (cilantro) |
2 teaspoons sugar |
1/2 teaspoon salt |
2 teaspoons mild curry powder |
1 tablespoon vegetable oil, plus extra to fry |
1 teaspoon ground turmeric |
250 ml coconut milk |
500 g skinless chicken breasts |
4 tablespoons crunchy peanut butter |
2 tablespoons sweet chili sauce |
2 tablespoons tamarind paste |
2 tablespoons light soy sauce |
2 teaspoons sugar |
2 tablespoons lime juice |
Directions:
1. For marinade, add onion, garlic, coriander, 2 tsp sugar and salt to food processor and pulse briefly. Add curry powder, oil, turmeric, and coconut mild and pulse until combined. Empty this mixture into a large bowl.
2. Cut chicken into thin strips. Add to marinade and chill two hours or overnight in refridgerator.
3. Soak 16 wooden skewers in cold water for half and hour.
4. Add peanut butter, sweet chilli sauce, tamarind paste, soy sauce, 2 tsp sugar, and lime juice in a bowl and mix well with electric mixer. Add 2 to 3 Tbsp boiling water , still mixing, to desired consistency and set aside.
5. Take meat from marinade and thread on skewers. Add a little bit of oil to a frying pan and heat on high. Fry chicken skewers until just cooked through (probably needs to be done in two or three batches) and transfer to serving plate.
6. Serve skewers with satay sauce, chopped english cucumer and dark green salad leaves or flat leaf parsley.
|
|