Ingredients
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-
1/2
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1
-
1
-
1/2
-
1/2
-
1
-
-
4
-
3
-
-
-
-
-
Directions
Chicken Satay, Recipe by Jean-Georges Vongerichten. The Ultimate chicken satay, Had this today and it was great. When putting it into the blender a pretty yellow bell pepper caught my eye so I threw it in and blended it up. I then realized it wanted the chicken bbq’d, which I dont have. So I put the mix in a frying pan, added the chicken and let it simmer for a while till the chicken was done. It made a yummy indian tasting meal over rice. I added cilantro and fresh lemon at the end. So… I did it a bit different but had a great meal that I wouldnt have thought of without your recipe as inspiration. Thanks :, Great recipe! used thin-sliced chicken breasts and didn’t skewer them. For the peanut sauce used 1/4 cup of chopped peanuts and a tablespoon of crunchy peanut butter; the sauce came out rich and creamy and delicious. As others, I didn’t add the condensed milk. The chicken was flavorful and the sauce was nice and spicy – loved this – thanks for sharing the recipe!
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Steps
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1
Done
|
Peanut Sauce Heat the Oil in a Saucepan, and Sweat the Curry and Sugar Until the Sugar Melts and Starts to Caramelize. |
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2
Done
|
Add the Coconut Milk, and Bring to a Boil. |
|
3
Done
|
Stir in the Peanuts, and Season With Soy Sauce. |
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4
Done
|
Spice Paste in a Blender, Pure the Shallots, Peanuts, Coriander, and Cumin Into a Paste, Then Add the Remaining Ingredients and Blend Until Smooth. |
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5
Done
|
Skewers Cut the Chicken Into Strips 1 Inch Wide, 3 to 4 Inches Long, and at Least 1/4 Inch Thick, and Thread Onto Skewers. |
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6
Done
|
Coat the Chicken With Spice Paste, and Season With Salt and Pepper. |
|
7
Done
|
Heat the Grill to Medium-High, and Cook Until Lightly Charred on One Side, Then Turn to Cook Other Side. |
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8
Done
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Do not Overcook, or the Chicken Will Become Rubbery. |
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9
Done
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Serve With Peanut Sauce. |
