Chicken Satay With Peanut Curry Sauce

Recipe Ingredients

1 1/2 cups	355ml	Canned unsweetened coconut milk - well stirred
1 tablespoon	15ml	Soy sauce
1 1/2 teaspoons	7.5ml	Curry powder
3/4 teaspoon	3.8ml	Ground coriander seeds
2 teaspoons	10ml	Cornstarch
1		Boneless skinless chicken breast - (abt 3/4 lb)
3/4 cup	177ml	Salted dry-roasted peanuts - ground fine
1 teaspoon	5ml	Fresh lime juice
1/8 teaspoon	0.6ml	Dried hot red pepper flakes - or to taste
10		Bamboo skewers - (8") - soaked 30 minutes
1 teaspoon	5ml	Minced fresh coriander sprigs

Recipe Instructions

In a small bowl stir together coconut milk, soy sauce, curry powder, and ground coriander until combined well. Transfer 1/2 cup coconut mixture to a medium bowl and stir in cornstarch, reserving remaining coconut mixture, covered and chilled.

Cut chicken lengthwise into ten 1/2-inch-thick strips and add to cornstarch mixture, stirring to coat. Marinate chicken, covered and chilled, at least 1 hour and up to 24.

Prepare grill.

In a small saucepan stir together reserved coconut mixture, peanuts, lime juice, and red pepper flakes and simmer, stirring occasionally, 10 minutes, or until thickened. Transfer dipping sauce to a small bowl and cool.

Thread 1 piece chicken onto each skewer and grill on an oiled rack set 5 to 6 inches over glowing coals until cooked through, about 3 minutes on each side.

Sprinkle dipping sauce with fresh coriander and serve at room temperature with chicken satay.

This recipe yields 10 satay.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8654)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.