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Categories:
shallots garlic vegetable oil coriander seeds brown sugar ginger fennel seeds ground cumin tamarind juice red chili ground turmeric salt chicken breasts
Viewed: 103 - Published at: 9 years agoIngredients
- 3 Shallots, Sliced
- 3 cloves Garlic, Sliced
- 3 Tablespoons Vegetable Oil
- 1 Lemongrass, Bulb End, Sliced
- 2 Tablespoons Coriander Seeds
- 2 Tablespoons Brown Sugar
- 1 Tablespoon Fresh Grated Ginger
- 1 Tablespoon Fennel Seeds
- 1 Tablespoon Ground Cumin
- 1 Tablespoon Tamarind Juice
- 1 Thai Red Chili, Seeds Removed
- 1 teaspoon Ground Turmeric
- 1 teaspoon Salt
- 2 pounds Skinless Chicken Breasts, Sliced In Strips
Method
- Grind together all ingredients except the chicken.
- The ground mixture does not have to be perfectly smooth.
- This is the marinade.
- In a large Ziploc bag, put in the marinade and chicken strips.
- Seal the bag.
- Using your hands, squish the marinade into the chicken (through the bag), coating all pieces.
- Let chill in fridge for at least 6 hours.
- Thread chicken onto skewers and grill on medium heat for 10 minutes.
- This makes approximately 35 satay skewers.
- This goes nice with Javanese or Thai style peanut dipping sauce.
- Complete this as a meal with steamed rice and a salad.
- This would also make nice holiday party appetizersjust make them with smaller skewers.
- My husband is from Singapore.
- We miss the food of Singapore and are always aspiring to recreate it at home.
- This recipe is the result of our recollections, taste-testing, my husbands knowledge, and reading over many recipes shared by others.
