Ingredients
Chicken:
- 2 pounds chicken tenders
- 1 cup yogurt
- 1 tablespoon curry powder
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 -inch piece fresh ginger, minced
- Kosher salt
- 1 tablespoon vegetable oil
- 1 tablespoon curry powder
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 -inch piece fresh ginger, minced
- 1/2 cup smooth peanut butter
- 1/2 cup coconut milk
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- Juice of 2 limes
- Kosher salt
- 1/2 cup hot water
- 1/2 cup chopped fresh cilantro, for garnish
Special equipment: 20 wooden skewers
- 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.
- Meanwhile, soak the wooden skewers in water
- When ready to cook the chicken, heat a grill pan over medium heat.
- 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.
- 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.
Notes
Total Time: 2 hr 40 min
Prep: 30 min
Inactive: 2 hr
Cook: 10 min
Yield:20 skewers
Level:Easy
Source
http://www.foodnetwork.com/recipes/ree-drummond/chicken-satay-with-peanut-sauce.html
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