Satay Chicken Curry Style Bills
Serving Size : 4
Ingredients for prepare Satay Chicken Curry Style Bills
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | pound | chicken breast - boneless, skinless, |
cut into thin
strips
marinade
satay chicken curry style bills |
| 1 | | lime - juice from |
| 2 | tablespoons | peanut butter |
| 1/4 | cup | coconut milk |
| 1/4 | cup | honey |
| 1/4 | cup | plum wine |
yellow curry paste
satay chicken curry style bills |
| 1 | teaspoon | cumin seeds |
| 1 | teaspoon | coriander seeds |
| 1 | teaspoon | cayenne powder |
| 1/2 | teaspoon | ground cinnamon |
| 1 | tablespoon | turmeric |
| 1 | teaspoon | salt |
| 1/2 | teaspoon | ground cloves |
| 1 | tablespoon | lemon or lime zest |
| 2 | tablespoons | shallots - chopped |
| 1 | tablespoon | garlic - chopped |
recipe Satay Chicken Curry Style Bills
Slice thin (about 1/4 inch thick) strips
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of meat off the breasts. Yellow Curry Paste Directions: Place the cumin and coriander seeds in a pan without
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adding any oil. Dry fry them, stirring, over medium heat for 1 to
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2 minutes until they are slightly browned, and give off a roasted aroma. Mix the curry paste ingredients
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together and place in a spice or coffee grinder and grind to a powder. Move curry
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paste to a bowl. Make the marinade: Add the marinade ingredients to
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the bowl with the curry paste and mix well. Place meat strips in the bowl and
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coat all sides with the marinade. Marinate chicken for at least 2 hours in the refrigerator.
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Thread marinated chicken strips on wet bamboo skewers. Make sure that the meat is put on in a single
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layer--do not compress the meat on skewer. Grill over hot coals for 2-3 minutes per side. DO
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NOT overcook. Serve with peanut sauce.
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