Martinsville Bulletin, Inc.
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204 Broad Street
Martinsville, Virginia 24115
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CHICKEN SATAY
Entrees
Contributed by: Chanya Woehlcke
Ingredients:
for satay:
1�2 cup coconut milk
1 clove garlic, minced
1 tsp. curry powder
1 tsp. ground cumin
11�2 tsp. brown sugar
1�2 tsp. salt
1�2 tsp. ground black pepper
1 tsp. soy sauce
1 lb. skinless, boneless chicken breast halves, cut into one-inch strips
10 (6-inch) wooden skewers, or as needed, soaked in water for 30 minutes
for peanut sauce:
1 cup peanut butter
1 cup coconut milk
1�4 cup tamarind sauce
1�4 cup brown sugar
1�2 tsp. Thai red chili paste or
ground cayenne pepper
Stir together coconut milk, garlic, curry powder, cumin, brown sugar, salt, pepper and soy sauceuntil the sugar has dissolved. Toss marinade with the chicken and marinate for at least two hours.
Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve warm with peanut sauce.
A common accompaniment to Chicken Satay is cucumber salad. Slice cucumbers and red onions very thin, and serve with vinegar which has been mixed with water and sugar.
for sauce:
In a small saucepan, whisk together peanut butter and coconut milk over low heat. Stir in tamarind, brown sugar and cayenne pepper. Heat through, but do not simmer or boil; overcooking can cause the sauce to curdle.
(This recipe was contributed as part of a "Cook of the Week" feature.)
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