Chicken Satay is a quick, delicious dinner that can easily impress all but the most discerning of dinner guests.
Its super simple to prepare. Buy a good pound or pound and a half of chicken breasts. Again, I prefer free range chicken, but sweatshop chicken will work just fine too :)
Slice the chicken breast in half width-wise, so you have two thinner breasts of the same size. Then cut them into slices.
Prepare the chicken marinade in a bowl. Marinade the chicken for at least 15 minutes, but the longer the better!
In the meantime, take bamboo skewers and soak them in water. This will make sure the chicken doesn't stick to the skewer when it is done or burn excessively when grilling.
Skewer the chicken, then grill till they are cooked through and have the marks of the grill.
You can serve this with Spicy Peanut Sauce and/or Thai chili sauce. It also works really well in a paratha or naan wrap, with fresh lettuce, mango chutney and roasted cauliflower and potato puree (pictured above). You can also have it will Yaki Miso Nasu (Grilled Miso Eggplant) (pictured below).
Marinade
1 teaspoon fish sauce
1 teaspoon sugar
1 teaspoon curry powder
1/2 teaspoon ground tumeric
1 teaspoon minced garlic
pinch of ground coriander
pinch of ground cumin
pinch of salt
2 tablespoons coconut milk
2 tablespoons vegetable oil
1.5 lbs chicken breasts, boneless and skinless
20 bamboo skewers, soaked in hot water for 30 minutes to prevent burning and stickiness
Accompaniments
Spicy Peanut Sauce
Spicy Chili Sauce
Spicy Peanut Sauce and/or Thai chili sauce
Yaki Miso Nasu (Grilled Miso Eggplant) and Chicken Satay
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