The recipe is from Ree Drummond on Food Network. This is a little work, but worth it. Will serve 2 meals; depending how hungry and how many sides served. I ended up with 8 skewers total. I froze 4 after prebaking, see directions. I then packaged the four leaving the skewers intact; ready to be defrosted and grilled. I also froze the remaining peanut sauce.
Ingredients for Chicken:
- 2 pounds boneless, skinless chicken breasts, cut into strips
- 1 small container plain greek yogurt
- 1 heaping tablespoon curry powder
- 4 dashes hot sauce or to taste, I used Frank's
- 2 cloves garlic, minced
- 1 shallot, minced
- 1-inch piece fresh ginger, minced
- salt to taste
Directions for Chicken:
Place chicken strips in a large bowl.
Whisk together the yogurt, curry powder, hot sauce garlic, shallot, ginger and salt. Pour over chicken and refrigerate for 2 hours.
I prebaked the skewers for easier handling on the grill... 400-degree oven 4 minutes, then turn over for another 4 minutes. Finish on a hot grill to sufficiently charred and cooked through. Turn over for even grilling.
Ingredients for Peanut Sauce:
- 1 tablespoon canola oil
- 1 heaping tablespoon curry powder
- 2 garlic cloves, minced
- 1 shallot, minced
- 1-inch piece fresh garlic, minced
- 1/2 cup smooth peanut butter
- 1 small container plain greek yogurt
- 1/4 cup tamari
- hot sauce to taste, I also added some hot pepper flakes
- 2 tablespoons brown sugar
- juice of 2 limes
- salt to taste
- 1/2 cup hot water, to thin sauce
- cilantro, chopped, for garnish
Directions:
In a small pot heat oil. Add curry powder, garlic, shallot and ginger until aromatics are soft. Scrape into a food processor.
Add peanut butter, yogurt, tamari, brown sugar, hot sauce, lime juice and pinch of salt.
Process adding the hot water a little at a time to thin and make smooth.
Adjust salt and hot sauce.
Transfer to a bowl, cover and refrigerate.
To serve, put a ramekin of peanut sauce in the center of a plate. Arrange the skewers in a circular pattern. Sprinkle with some finishing salt. Sprinkle with cilantro.
I served with Jasmine rice with peas.
Ta Da a delicious meal!
