Chicken Satay
Ingredients
250 g chicken
2 Tbsp vegetable Oil
1 Tbsp Light Soy Sauce
1/2 Tsp salt
1 Tsp Ground Turmeric
1/2 Tbsp Curry Power
1/2 Tsp Cumin Seeds
1/2 Tsp Coriander Seeds
4 Tbsp Coconut Milk
1.5 Tbsp Sugar
Peanut sauce
200 ml Coconut Milk
1.5 Tbsp Red Curry Paste
1/4 Tsp Cumin Seeds
1/4 Tsp Coriander seeds
50-100 ml Chicken Stock or water
1 Tbsp Tamarind paste
2 Tbsp Palm Sugar
2 Tbsp Crushed peanuts
Garnish with coriander & chilli
Steps
Soak satay sticks in cold water. Leave them aside.Roast coriander and coming seeds gently, then crushed them to fine powder.
Cut chicken breasts into pieces (7.5 cm x 4 cm x 0.5 cm)Marinate chicken by putting & mixing all marinade ingredients in the bowl with chicken. Cover with cling film and put int he fridge.
After 40 minutes, Thread chicken onto chicken satay sticks. Then grill them for a couple of minutes per side on the griddle pan. Grill until they are cooked. Or you can grill them in your grill oven for 4 minutes per side and keep flipping them around until they are cooked.To make peanut sauce, pound peanuts. Leave them on the side.
With medium high heat, heat up half of coconut milk.Add red curry paste and 1 Tsp of crush cumin seeds & coriander seeds. Move them around gently in the pan.
Add the rest of coconut milk, Palm sugar, salt and Tamarind paste.Add crushed peanuts move them around.Then add a little stock or water.
Taste it and add more ingredients, if need to. Then turn of the heat.Garnish with Coriander.
MSS Organic Farms:
www.organicjaggery.shop
Recipe channel: www.facebook.com/vaagmeefoods
Join Telegram: https://t.me/organicjaggery
Ingredients
250 g chicken
2 Tbsp vegetable Oil
1 Tbsp Light Soy Sauce
1/2 Tsp salt
1 Tsp Ground Turmeric
1/2 Tbsp Curry Power
1/2 Tsp Cumin Seeds
1/2 Tsp Coriander Seeds
4 Tbsp Coconut Milk
1.5 Tbsp Sugar
Peanut sauce
200 ml Coconut Milk
1.5 Tbsp Red Curry Paste
1/4 Tsp Cumin Seeds
1/4 Tsp Coriander seeds
50-100 ml Chicken Stock or water
1 Tbsp Tamarind paste
2 Tbsp Palm Sugar
2 Tbsp Crushed peanuts
Garnish with coriander & chilli
Steps
Soak satay sticks in cold water. Leave them aside.Roast coriander and coming seeds gently, then crushed them to fine powder.
Cut chicken breasts into pieces (7.5 cm x 4 cm x 0.5 cm)Marinate chicken by putting & mixing all marinade ingredients in the bowl with chicken. Cover with cling film and put int he fridge.
After 40 minutes, Thread chicken onto chicken satay sticks. Then grill them for a couple of minutes per side on the griddle pan. Grill until they are cooked. Or you can grill them in your grill oven for 4 minutes per side and keep flipping them around until they are cooked.To make peanut sauce, pound peanuts. Leave them on the side.
With medium high heat, heat up half of coconut milk.Add red curry paste and 1 Tsp of crush cumin seeds & coriander seeds. Move them around gently in the pan.
Add the rest of coconut milk, Palm sugar, salt and Tamarind paste.Add crushed peanuts move them around.Then add a little stock or water.
Taste it and add more ingredients, if need to. Then turn of the heat.Garnish with Coriander.
MSS Organic Farms:
www.organicjaggery.shop
Recipe channel: www.facebook.com/vaagmeefoods
Join Telegram: https://t.me/organicjaggery
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