Ingredients
- Marinade:
- 1 cup plain yogurt
- 1 teaspoon freshly grated ginger root
- 1 teaspoon minced garlic clove
- 1 tablespoon curry powder
- 1 1/2 pounds skinless, boneless chicken breasts, reduce strips
- 20 wooden skewers, drenched in water half an hour
- Vegetable oil, for grilling
- Butter lettuce leaves
- Fresh cilantro leaves
- Peanut sauce, recipe follows
- Peanut Sauce:
- 1 cup smooth peanut butter
- 1/4 cup low-sodium soy sauce
- 2 teaspoons red chili paste, for example sambal
- two tablespoons brownish sugar
- 2 limes, juiced
- 1/2 cup warm water
- 1/4 cup chopped peanuts, for garnish
Directions
Marinade:
Combine the yogurt, ginger root, garlic clove, and curry powder inside a shallow mixing bowl, stir to mix. Put the chicken strips within the yogurt marinade and lightly toss until well coated. Cover and allow the chicken marinate within the refrigerator for at as much as 2 hrs.
Thread the chicken pieces to the drenched skewers working the skewer interior and exterior the meat, lower the center of the piece, in order that it stays in position during grilling. Convey a grill pan over medium heat and brush it with oil to avoid the meat from sticking. Grill the chicken satays for three to five minutes on every side, until nicely seared and cooked through. Serve the satays on the platter lined with lettuce leaves and cilantro supported with a normal size bowl of peanut sauce quietly.
Peanut Sauce:
Combine the peanut butter, soy sauce, red chili paste. brown sugar, and lime juice inside a mixer or blender. Puree to mix. As the motor is running, drizzle within the warm water to thin the sauce, you might not need everything. Pour the sauce right into a nice serving bowl and garnish using the chopped peanuts. Serve with chicken satay.
