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Ingredients
| curry powder: 2 tsp |
| ground coriander: 1 tsp |
| ground cumin: 1 tsp |
| granulated sugar: 1 tsp |
| salt: 1/2 tsp |
| chicken breasts: 1 lb (cut into 3/4 inch wide diagonal strips) |
| canned coconut milk: 1 1/2 cups |
| rice vinegar: 1 1/2 tsp |
| peanut oil: 3/4 cup |
Chicken Satay
User rating:
-
Prep Time
20 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
1. Place curry, coriander cumin, sugar and salt in a small bowl and whisk to blens. Set aside.
2. Thread 2 or 3 chicken strips on each skewer.
3. Dip each skewer into the spice mixture, coating the chicken all over. Place the skewers in a baking pan just large enough to hold them comfortably. Let the satays rest at room temperature for about 15 minutes.
4. Whisk together the coconut milk, rice vinegar, and oil ina small bowl. Pour this mixture over the satays and let them marinate, covered, for 2 hours or overnight.
5. Preheat BBQ to medium-high.
6. Remove the chicken skewers from the marinade, discarding marinade. Grill the satays, turning once, until the chicken is cooked through, 5-8 minutes.
7, Serve with Peanut sauce on the side.