CHICKEN SATAY


Ingredients

  1. 1/4 cup coconut milk
  2. 2 tablespoons reduced sodium soy sauce
  3. 2 1/2 teaspoons yellow curry powder
  4. 1 1/2 teaspoons turmeric
  5. 3 cloves garlic, minced
  6. 1 tablespoon freshly grated ginger
  7. 1 tablespoon brown sugar
  8. 1 tablespoon fish sauce
  9. 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  10. 1 tablespoon canola oil
  11. Kosher salt and freshly ground black pepper, to taste

For the peanut sauce

  1. 3 tablespoons creamy peanut butter
  2. 1 tablespoon reduced sodium soy sauce
  3. 1 tablespoon freshly squeezed lime juice
  4. 2 teaspoons brown sugar
  5. 2 teaspoons chili garlic sauce, or more, to taste
  6. 1 teaspoon freshly grated ginger

Method of Preparations

  1. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
  2. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce.
  3. In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally.
  4. Drain the chicken from the marinade, discarding the marinade.
  5. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
  6. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minute
  7. Serve immediately with peanut sauce.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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