Chicken
marinade:
¼ cup
sweetened condensed milk
½ cup finely
chopped fresh lemon grass
3
tablespoons soy sauce
1 tablespoon
curry powder
Fresh ground
pepper
Enough
wooden cabob skewers for all the meat (meat cubes—5 cubes per stick)
2 lbs
boneless, skinless chicken breast, cut in 1-inch cubes, OR 1-inch x 3 inch x
1/2-inch strips
Satay Sauce
(makes about 2 cups of sauce):
13.5oz can
coconut milk (save ¼ for basting meat)
3 tsp curry
paste (3 tsp curry powder mixed with a tiny amount of water to form a paste)
1 tablespoon
soy sauce
1 tablespoon
sugar
4 tablespoons
chunky peanut butter
Directions:
Soak wooden
cabob skewers in water for 30 minutes prior to cooking.
Combine the
marinade ingredients together in a bowl (chicken included). Blend well and let marinade in the
refrigerator for 1 hour.
Place
chicken on cabob skewers and grill chicken until meat is done, turning halfway
through to cook both sides. Base meat
as you cook, using the leftover ¼ cup coconut milk (which you set aside from
the Satay sauce). Remove chicken from
grill and place on a serving tray to rest.
Prepare the
Satay sauce by first warming a skillet over medium heat. Pour in the ¾ can of cocoanut and simmer for
about 30 seconds. Add the curry past,
blend well for 30 seconds. Add the soy
sauce, sugar and peanut butter, blend well.
Simmer an additional 30 seconds.
Remove from heat and pour sauce into a bowl.
Serve
chicken along side the dipping sauce.
Dip the chicken in the sauce for extra flavor. Sauce can also be divided and poured into
individual dipping cups.
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