Chicken Satay with Peanut Sauce

 

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!