These aromatic chicken skewers are filled with the flavours of herbs, ginger, hot sauce and curry, accompanied with a to-die-for creamy peanut sauce.
Directions for: Chicken Satay with Peanut Sauce
Ingredients
Chicken2 lb(s) chicken tenders
1 cup yogurt
1 Tbsp curry powder
4 dashes hot sauce
2 cloves garlic, minced
1 shallot, minced
1-inch piece fresh ginger, minced
Kosher salt
Special equipment: Wooden skewers
Peanut Sauce1 Tbsp vegetable oil
1 Tbsp curry powder
2 cloves garlic, minced
1 shallot, minced
1-inch piece fresh ginger, minced
cup smooth peanut butter
cup coconut milk
cup soy sauce
2 Tbsp brown sugar
tsp hot chili oil
Juice of 2 limes
Kosher salt
cup hot water
cup chopped fresh cilantro, for garnish
Directions
Chicken1. Cut the chicken tenders into 2-inch pieces and put in a large container. Whisk together the yogurt, curry powder, hot sauce, garlic, shallot, ginger and some salt in a small bowl. Pour over the chicken, cover and marinate, refrigerated, for 1 to 2 hours.
2. Meanwhile, soak the wooden skewers in water.
3. When ready to cook the chicken, heat a grill pan over medium heat.
4. Remove the chicken from the marinade and thread 2 pieces onto each skewer. Grill the chicken until cooked through with nice grill marks, 3 to 4 minutes per side. Let cool. Cover and refrigerate.
Peanut Sauce1. In a small pot, heat the oil. Cook the curry powder, garlic, shallot and ginger until the aromatics are soft. Scrape this into a blender and add the peanut butter, coconut milk, soy sauce, brown sugar, hot chili oil, lime juice and a pinch of salt. Blend, adding the hot water a little at a time to thin it and make it smooth. Transfer to a bowl, cover and refrigerate.
2. To serve, put a bowl or ramekin of the peanut sauce in the center of a round serving plate. Arrange the skewers in a circular pattern around the bowl with the meat facing toward the center. Sprinkle with the cilantro.
See more: Chicken, Appetizer, Asian, Herbs, Lunch, Nuts, Grill
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