Established in 2006 as a Community of Reality

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


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Chicken Satay

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Chicken Satay Empty Chicken Satay

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

    Chicken Satay Img90l
    Chicken Satay
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    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.






    • 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).

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