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This chicken satay recipe features marinated chicken skewers cooked on a grill and served with a sweet and spicy peanut sauce.
Ingredients
Chicken:
½ cup coconut milk
1 clove garlic, minced
1 ½ teaspoons curry powder
1 teaspoon brown sugar
½ teaspoon ground black pepper
½ teaspoon salt
¾ pound skinless, boneless chicken breast halves - cut into 1 inch strips
10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes
Peanut Sauce:
1 cup coconut milk
¾ cup chicken stock
½ cup brown sugar
½ cup creamy peanut butter
2 tablespoon lime or lemon juice
2 tablespoons curry powder
1 teaspoon soy sauce
salt to taste
Directions
Step 1
To make the marinade: Whisk coconut milk, garlic, brown sugar, curry powder, salt, and pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours
Step 2
Preheat an outdoor grill for medium-high heat and lightly oil the grate
Step 3
Remove chicken from marinade and shake off excess. Thread marinated chicken onto skewers; discard remaining marinade.
Step 4
To make the peanut sauce: Whisk coconut milk, chicken stock, peanut butter, brown sugar, and curry powder together in a saucepan over medium-high heat until simmering. Reduce the heat and simmer, whisking constantly, until smooth and thickened, about 5 minutes. Remove from the heat and stir in lime juice, soy sauce, and salt.
Step 5
While the sauce is coming to a simmer, cook chicken skewers on the preheated grill until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 6
Serve skewers with warm peanut sauce.