Chicken Satay
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 57.62
- Health score: 13.00
- Weight Watcher points: 31.00
Summary
Chicken Satay could be just the dairy free recipe you've been looking for. One serving contains 834 calories, 31g of protein, and 73g of fat. This recipe serves 4 and costs $2.42 per serving. This recipe from Foodista has 1 fans. If you have turmeric powder, ground coriander, ready made satay sauce, and a few other ingredients on hand, you can make it. It works well as a rather inexpensive main course. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 53%, this dish is good. Similar recipes are Chicken Satay, Chicken satay, and Chicken Satay.
Ingredients
chicken thigh meat500 grams
chilli powder1 teaspoon
coconut cream0.75 cup- coconut cream6 tablespoons
crunchy peanut butter1 tablespoon
ground coriander1 tablespoon
ground cumin1.5 tablespoons
ground peanuts0.5 cup
ready made satay sauce6 tablespoons
salt1 teaspoon
soy sauce2 teaspoons
sugar1 teaspoon- sugar2 teaspoons
turmeric powder2 teaspoons
vegetable oil0.25 cup
water0.25 cup
Instructions
Step 1
Soak 20 bamboo skewers for at least 2 hours in a glass of water. This is to prevent the sticks from burning and breaking when placed under the grill or over the coals.
Step 2
Add the ground coriander, ground cumin, turmeric powder, chilli powder, salt, saugar, coconut cream and vegetable oil in a large bowl.
Step 3
Mix well.
Step 4
Cut the chicken into long thin strips.Marinate the chicken in the sauce. Ensure the chicken are well coated.Tightly seal the bowl with cling wrap and place in the fridge. Leave to marinade for at least 4 hours. The longer, the better.In the meantime, prepare the sauce.Look for a reputable brand of satay sauce. I always use Lee Kum Kee.
Step 5
Add about 6 tablespoons of the satay sauce into a bowl.The rest of these steps are to be done, subject to taste. I like to taste as I add the other condiments.
Step 6
Add the crunchy peanut butter, coconut cream and water. If the sauce is too thick, thin it down with a little more water.
Step 7
Add the dark soy sauce, sugar and ground peanuts
Step 8
Seal the bowl with cling wrap and set aside until ready to serve. Before serving, warm the satay sauce in the microwave oven, covered slightly, for approximately 1.5 to 2mins.When you are ready to grill the chicken, start forming satays by piercing the chicken through the bamboo skewers. I find it alot easier to pierce the meat into the sticks when they are long strips and I pierce through in an undulating manner. Set aside until ready to use.Preheat your oven to 200 deg Celsius at GRILL.
Step 9
Place your oven shelf higher and closer to the top too.
Step 10
Lay the satay sticks on a cooling mesh sitting over a flat baking sheet to collect drippings.
Step 11
Place the tray of satay under the grill. And grill for 10 to 20 mins. It really depends on how thick your chicken sticks are.
Step 12
Remove the tray from the oven when one side of the satay is a golden brown (not dark brown!). Turn over the satay to the other side. And continue to grill till it has a nice dark golden brown. I like it a little burnt.
Step 13
Serve warm with satay sauce and sliced cucumber.
Categories
Dish Types: lunch, main course, main dish, dinner
Diets: dairy free