Chicken Satay with Peanut Sauce
Featuring our Yellow Indian Curry and Kashmiri Chili Powder, this chicken satay recipe packs in the flavor without the heat, making it a great choice for an easy but flavorful weeknight dinner or appetizer suitable even for picky eaters. Tender marinated chicken and creamy peanut sauce hold up well across time, making this recipe versatile for make-ahead or make-in-the-moment.
Chicken Marinade Ingredients:
- 1¼ lb chicken breast
- 1 tsp ground coriander
- 2 garlic cloves
- 2 medium shallots, chopped
- 1 Tbl yellow Indian curry
- ½ tsp turmeric
- ½ tsp ground tellicherry peppercorns (or black peppercorns)
- ¼ cup fish sauce
- 2 Tbl peanut or vegetable oil
- 4 Tbl coconut cream for
- marinade
- 2 Tbl coconut cream for
- basting
Method:
Slice chicken lengthwise into 1-inch strips and pound flat with a wooden mallet or the back of a knife until ½ inch thick.
Mince ground coriander, garlic cloves and shallots in a food processor until smooth. Add remaining marinade ingredients and blend until smooth.
Add chicken to marinade, cover and refrigerate overnight for best results, but at least for one hour. Soak twelve skewers in cold water 1 hour before cooking.
Peanut Sauce Ingredients:
- 3 Tbl soy sauce
- 2 Tbl rice vinegar
- ½ tsp kashmiri chili powder (or crushed red pepper)
- 2 Tbl sugar
- 1 tsp fresh, grated ginger
- ½ Tbl toasted sesame oil
- ½ cup peanut butter
- ½ cup low-sodium chicken
- broth
Combine all peanut sauce ingredients in a saucepan and bring to a light boil for 2 to 3 minutes. Remove from heat and allow to cool.
Skewer chicken, trying not to expose skewer or tear meat. Brush chicken with 1 tablespoon coconut cream and grill or broil for 5 to 6 minutes.
Turn, brush with remaining coconut cream and cook until done.
