Chickencoconutsatayskewers Recipes

Steps:

• In a food processor, blend the peanut butter, coconut milk, spring onions, garlic, ginger, chilies, curry powder, cumin, turmeric, salt, soy sauce, and lime juice into a smooth paste; this should make about 2 cups. Reserve half of the marinade and pour the other half over the chicken thighs. Mix and chill for 2 hours or overnight.
• Preheat the oven to 425˚F (220˚C). Line a baking tray with parchment paper.
• Skewer the marinated chicken onto bamboo skewers, then arrange the skewers so their ends rest on the edges of the baking tray, allowing the chicken to be suspended. Bake the chicken skewers for 15-20 minutes, until slightly dark brown on the edges and cooked through.
• With no oil in the pan, toast the chopped peanuts on low to medium heat, stirring constantly until the peanuts turn golden brown, 2-3 minutes. Add in the reserved marinade and the coconut milk. Stir and cook until thick and very aromatic, 5-10 minutes.
• Serve the chicken skewers with the sauce on the side.
• Enjoy!

Steps:

• In a bowl, toss chicken with sesame oil, soy sauce, garlic, and 1/4 teaspoon of the red-pepper flakes. Season with salt and pepper. Thread each chicken strip lengthwise onto a skewer.
• Make dipping sauce: In a small bowl, whisk together peanut butter, vinegar, remaining 1/4 teaspoon red-pepper flakes, and 2 to 3 tablespoons water.
• Heat grill pan over high. Working in batches, brush pan with oil, and cook chicken until opaque throughout, 1 to 2 minutes per side. Serve chicken skewers with dipping sauce.

Steps:

• Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
• Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
• Preheat a grill for medium-high heat.
• Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.

Steps:

• Also need 24 8 inch Bamboo Skewers.
• Cut the chicken breast into 1/4 inch chunks (3 for each skewer).
• Chop the coriander root, kaffir lime leaves and the lemongrass.
• Marinade the chicken with all the ingredients for at least one hour.
• Thread meat onto bamboo skewers.
• Satay will taste best when cooked over charcoal grill.
• During cooking, use a small basting brush with coconut milk, turn stick several times until meat looks brown and cooked through.
• Serve hot with peanut sauce.

Steps:

• Soak skewers in cold water for 1 to 2 hours before grilling.
• Cut meat into 3/4 inch pieces.
• Place in a medium sized bowl.
• In a food processor or blender whirl together shallots, garlic, coconut milk, lemon juice, sugar, coriander, salt, cumin and turmeric to form a smooth paste.
• Combine with meat and marinate, covered in the fridge for 1 to 2 hours.
• Thread onto skewers without crowding, about 4 pieces per skewer.
• Grill or broil until crisp and browned, but still juicy, about 3 to 6 minutes, turning to cook evenly.
• (An adopted recipe.)