Chicken Satay - 1

Recipe Ingredients

1 cup	237ml	Unsweetened coconut milk
2 tablespoons	30ml	Snipped fresh cilantro
2 teaspoons	10ml	Curry powder - (oriental)
1/8 teaspoon	0.6ml	Salt
1 lb	454g / 16oz	Skinless boneless chicken breasts - (and
		Thighs) - (partially frozen)
		Peanut sauce
		Cucumber relish

Recipe Instructions

12 to 16 6" bamboo skewers

Satays (sometimes spelled sates) of meat, fish and poultry are woven into the food patterns of several Southeast Asian countries, particularly Indonesia and Thailand.

Soak skewers in water at least 30 minutes. Stir together coconut milk, cilantro, curry powder and salt in a shallow dish. Slice chicken across the grain into 3" long strips about 1/4 to 1/8" thick. Thread strips accordion-style onto skewers. Add to marinade, turning to coat chicken.

Cover and chill for one hour. Drain chicken, reserving marinade. Broil skewered chicken 3-4 inches from heat for 5 minutes; brush with marinade. Turn and broil 4-5 minutes more or until done. (Or, grill over medium coals for the same time.) Serve warm with Peanut Sauce and Cucumber Relish.

Makes 12-16 servings.

Source:
Holiday Appetizers 1996, Better Homes and Gardens, page 21.

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.