Curried Chicken Skewers with Peanut Dipping Sauce
For satay recipes, chicken (or other meats) should be grilled over hot coals. You can use tender beef instead of chicken in this recipe—the marinade is good with any meat.
Serves: 4Hands-on: 20 minutesTotal: 2 hours 20 minutesDifficulty: Medium
- ½ cup plus 1 Tbsp. soy sauce, divided
- 2 tsp. curry powder
- 2 Tbsp. minced ginger
- 1 Tbsp. sesame oil
- 2 Tbsp. dry sherry
- 1½ lbs. boneless, skinless chicken breast, cut into bite-sized pieces
- ½ cup unsweetened coconut milk
- 1 cup dry-roasted peanuts
- 1 Tbsp. lime juice
- 1 Tbsp. dark brown sugar
- 1 tsp. red curry paste
- ½ tsp. chili oil
- 2 Tbsp. peanut oil
- 2 Tbsp. finely chopped sweet onion
- 2 cloves garlic, peeled and minced
- Set 12 bamboo skewers to soak in water to cover for at least 40 minutes.
- In a large bowl, mix together ½ cup soy sauce, curry powder, ginger, sesame oil, and sherry. Add the chicken and toss to coat. Cover and marinate for 2 hours.
- While the chicken is marinating, prepare the dipping sauce. In a food processor or blender, combine coconut milk, peanuts, lime juice, brown sugar, remaining soy sauce, curry paste, and chili oil. Process until slightly chunky.
- Heat peanut oil in a large saucepan. Add onion and garlic and cook over medium heat until just soft, about 3 minutes. Pour peanut mixture into pan and mix well. Heat on low for 5 minutes. Keep warm.
- Preheat grill to medium-high.
- String chicken onto skewers and grill for 4–5 minutes per side. Serve with the peanut dipping sauce.