1. Cut chicken into strips. Drain on a kitchen towel.
2. Marinade the strips.
3. Bamboo skewers.
4. Thread the chicken pieces onto the skewers.
5. Serve the Satays on a platter.
6. Accompanied by a small bowl of peanut sauce.
CHICKEN SATAY SKEWERS :
For the marinade:
1. 2 tbsp - soya sauce
2. 1 cup curds
3. 1 tsp ginger paste
4. 1 tsp garlic paste
5. curry powder / chilli powder as per taste
6. salt
7. 500 gm boneless chicken breast cut into strips
8. 20 wooden skewers
9. butter for brushing
Method :
1. Cut the chicken into strips. Drain on a kitchen towel. Place on a shallow dish.
2. Combine the first six ingredients.
3. Pour over the chicken. Toss to coat well. Cover and marinate in refrigeration for at least 2 hrs stirring mixture occasionally.
4. Soak bamboo skewers in cold water to prevent them from burning.
5. Thread the chicken pieces onto the soaked skewers working the skewer in and out of the chicken meat, down the middle of the chicken piece, so that it stays in place during grilling.
6. Brush the chicken with the reserved marinade.
7. Place a grill pan over medium heat in oven and brush butter to it to prevent meat from sticking.
8. Grill the Chicken Satays for 3 to 4 minutes on each side until nicely cooked.
9. Serve satays on a platter accompanied by a small bowl of peanut sauce and salad of your choice.
* If u don't have an oven, then.....
1. Follow the first six steps.
2. Place a shallow pan on the gas over low heat & melt a spoon of butter.
3. Shallow fry the chicken satays till light brown on both sides. Fry only 5 at a time.
4. Serve with Peanut Sauce and salad.
PEANUT SAUCE :
25 gm Maggie coconut milk powder
1/4 cup peanuts
salt
honey
curry powder
1 garlic ( optional )
Method :
1. Soak the peanuts in water for an hour. Remove the skin.
2. Take a small blender & combine all the sauce ingredients. Add drops of water as required.
3. Before serving heat in the micro wave. ( Leftover sauce can be used 2 spread on bread.)
or
Bring the ground paste to boil over low heat stirring constantly. Simmer till sauce thickens.
For the marinade:
1. 2 tbsp - soya sauce
2. 1 cup curds
3. 1 tsp ginger paste
4. 1 tsp garlic paste
5. curry powder / chilli powder as per taste
6. salt
7. 500 gm boneless chicken breast cut into strips
8. 20 wooden skewers
9. butter for brushing
Method :
1. Cut the chicken into strips. Drain on a kitchen towel. Place on a shallow dish.
2. Combine the first six ingredients.
3. Pour over the chicken. Toss to coat well. Cover and marinate in refrigeration for at least 2 hrs stirring mixture occasionally.
4. Soak bamboo skewers in cold water to prevent them from burning.
5. Thread the chicken pieces onto the soaked skewers working the skewer in and out of the chicken meat, down the middle of the chicken piece, so that it stays in place during grilling.
6. Brush the chicken with the reserved marinade.
7. Place a grill pan over medium heat in oven and brush butter to it to prevent meat from sticking.
8. Grill the Chicken Satays for 3 to 4 minutes on each side until nicely cooked.
9. Serve satays on a platter accompanied by a small bowl of peanut sauce and salad of your choice.
* If u don't have an oven, then.....
1. Follow the first six steps.
2. Place a shallow pan on the gas over low heat & melt a spoon of butter.
3. Shallow fry the chicken satays till light brown on both sides. Fry only 5 at a time.
4. Serve with Peanut Sauce and salad.
PEANUT SAUCE :
25 gm Maggie coconut milk powder
1/4 cup peanuts
salt
honey
curry powder
1 garlic ( optional )
Method :
1. Soak the peanuts in water for an hour. Remove the skin.
2. Take a small blender & combine all the sauce ingredients. Add drops of water as required.
3. Before serving heat in the micro wave. ( Leftover sauce can be used 2 spread on bread.)
or
Bring the ground paste to boil over low heat stirring constantly. Simmer till sauce thickens.
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