| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Meats | Cklive13 | 10 | servings | |
INGREDIENTS
| 1 1/2 | c | Canned unsweetened coconut milk; well stirred |
| 1 | tb | Soy sauce |
| 1 1/2 | ts | Curry powder |
| 3/4 | ts | Ground coriander seeds |
| 2 | ts | Cornstarch |
| 1 | Whole Boneless skinless chicken breast; (abt 3/4 lb) | |
| 3/4 | c | Salted dry-roasted peanuts; ground fine |
| 1 | ts | Fresh lime juice |
| 1/8 | ts | Dried hot red pepper flakes; or to taste |
| 10 | Bamboo skewers -; (8"), soaked 30 | |
| ; minutes | ||
| 1 | ts | Minced fresh coriander sprigs |
INSTRUCTIONS
In a small bowl stir together coconut milk, soy sauce, curry powder, and ground coriander until combined well. Transfer 1/2 cup coconut mixture to a medium bowl and stir in cornstarch, reserving remaining coconut mixture, covered and chilled. Cut chicken lengthwise into ten 1/2-inch-thick strips and add to cornstarch mixture, stirring to coat. Marinate chicken, covered and chilled, at least 1 hour and up to 24. Prepare grill. In a small saucepan stir together reserved coconut mixture, peanuts, lime juice, and red pepper flakes and simmer, stirring occasionally, 10 minutes, or until thickened. Transfer dipping sauce to a small bowl and cool. Thread 1 piece chicken onto each skewer and grill on an oiled rack set 5 to 6 inches over glowing coals until cooked through, about 3 minutes on each side. Sprinkle dipping sauce with fresh coriander and serve at room temperature with chicken satay. This recipe yields 10 satay. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8654) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-17-1999 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
A Message from our Provider:
“Where love is, God is. #Henry Drummond”