Cooking Index - Cooking Recipes & IdeasChicken Satay - 1 Recipe - Cooking Index

Chicken Satay - 1

Type: Poultry
Courses: Starters and appetizers
Serves: 12 people

Recipe Ingredients

1 cup 237mlUnsweetened coconut milk
2 tablespoons 30mlSnipped fresh cilantro
2 teaspoons 10mlCurry powder - (oriental)
1/8 teaspoon 0.6mlSalt
1 lb 454g / 16ozSkinless 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.

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