2 half chicken breasts (skinless and boneless), cut to thin slices 1" X 2" X 1/3"
1/4 cup dark soy sauce with 2 tablespoons brown sugar
2 tablespoons fish sauce
juice of 1 lime
1/2 cup coconut milk
1/2  cup creamy peanut butter
1 teaspoon freshly ground pepper
2 tablespoons of madras curry powder
3 cloves garlic
1 finger ginger, sliced
2 tablespoons peanut oil (or olive oil)
1/8 cup ground roasted peanuts, for garnish

You will need
Small bamboo skewers (pre-soaked in water for 1 hour or more).

Put all the ingredients in a food processor except the chicken, roasted peanuts and cilantro. Process for 3 to 5 minutes to make marinade. Marinate chicken pieces in about 1/2 cup of the marinade for about 30 minutes. Then thread 3 chicken pieces in the small bamboo skewer.

Heat a greased grill pan or a barbecue grill on medium-high heat. Grill chicken for about 3 to 4 minutes on each side until opaque or cooked. Serve with the remaining marinade peanut sauce and sprinkle with chopped peanuts. 

Slow-boil the remaining marinade for 3 to 5 minutes. 

*Serve with freshly sliced cucumber (cut in half and remove seeds) with gourmet seasoned vinegar, salt, pepper, and red chili sauce. 


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