Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Chicken Satay

Share

Lobo
Moderator
Moderator

Posts : 19729
Thanked : 942
Join date : 2013-01-12

Chicken Satay

Post by Lobo on Tue 02 Feb 2016, 7:24 pm


Chicken Satay


Read Reviews

Write a Review
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4
A blend of up to 20 spices, curry powder commonly includes cumin, curry leaves, cardamom, coriander seeds, fennel seeds, mustard seeds, mace, fenugreek, red and black pepper and turmeric, which imparts its distinctive yellow color. Madras curry powder, called for in this recipe, is popular in southern India and is commonly sold commercially. It is hotter than standard curry powder.



  • Printer Friendly Version






  • 848

Ingredients:


  • 1 1/2 lb. boneless, skinless chicken thighs
  • 1/2 cup coconut milk
  • 1/4 cup fish sauce
  • 3 Tbs. firmly packed light brown sugar
  • 2 Tbs. chopped fresh cilantro
  • 1 Tbs. Madras curry powder
  • 1 Tbs. canola oil
  • Peanut sauce for serving

Directions:

Cut the chicken into strips 4 inches long by 1/2 inch wide. In a large bowl, stir together the coconut milk, fish sauce, brown sugar, cilantro and curry powder. Add the chicken and stir until evenly coated. Cover and refrigerate for at least 1 hour or up to overnight.

Preheat an indoor electric grill to medium-high heat according to the manufacturers instructions.

Remove the chicken from the marinade and discard the marinade. Using 12 to 15 wooden skewers, each 9 inches long, thread 2 to 3 pieces of chicken onto each skewer. Brush the grill with the oil. Arrange the skewers on the grill and cook until the chicken is golden brown on both sides, about 10 minutes total. Transfer the skewers to a warmed platter. Pour the peanut sauce into a small bowl and serve alongside.
Adapted from Williams-Sonoma Collection Series, Asian, by Farina Wong Kingsley (Simon & Schuster, 2003).

Related Tips


  • Spice

    Current date/time is Fri 20 Jan 2017, 8:04 pm