Satay Chicken - Curry Style (Bill's)

Recipe Ingredients

1 lb	454g / 16oz	Chicken breast - boneless, skinless
		Marinade
1		Lime - juice from
2 tablespoons	30ml	Peanut butter
1 teaspoon	5ml	Ginger powder
1/4 cup	59ml	Coconut milk
1/4 cup	59ml	Honey
1/4 cup	59ml	Plum wine
		Yellow Curry Paste
1 teaspoon	5ml	Cumin seeds
1 teaspoon	5ml	Coriander seeds
1 teaspoon	5ml	Cayenne powder
1/2 teaspoon	2.5ml	Ground cinnamon
1 tablespoon	15ml	Turmeric
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Ground cloves
1 tablespoon	15ml	Lemon or lime zest
2 tablespoons	30ml	Shallots - chopped
1 tablespoon	15ml	Garlic - chopped

Recipe Instructions

Slice thin strips of the chicken breast, about 1/4 inch thick. This is easiest if the breasts are partially frozen.

Yellow Curry Paste Directions: Place the cumin and coriander seeds in a pan without adding any oil. Dry fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma. Mix the curry paste ingredients together and place in a spice or coffee grinder and grind to a powder. Move curry paste to a bowl.

Make the marinade: Add the marinade ingredients to the bowl with the curry paste and mix well.

Place meat strips in the bowl and coat all sides with the marinade. Marinate chicken for at least 2 hours in the refrigerator.

Thread marinated chicken strips on wet bamboo skewers. Make sure that the meat is put on in a single layer--do not compress the meat on skewer.

Grill over hot coals for 2-3 minutes per side. DO NOT overcook.

Serve with peanut sauce.

Source:
Bill Wight

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