Focus on food: February 20, 2007

Chicken Satay

The following recipe is from our Westport Cooks Archives and a previous class with Newie Casciano. You can use this recipe and add your own style as you make your own fresh Chicken Satay.

Ingredients:
• 1 can coconut milk
• 2-4 tablespoons sugar
• 2 tablespoons oil
• 1 teaspoon fish sauce
• 4 tablespoons fresh cilantro (stems and leaves)
• 2 tablespoons curry powder
• 1 tablespoon curry paste
• 3-4 boneless chicken breasts cut into strips
• 1 package wooden skewers soaked in hot water for 20-30 minutes before using.

Directions:
• Mix all ingredients together and then pour over chicken and marinate in the refrigerator for 2 hours, but best if done overnight.

• Skewer each strip of chicken with one wooden skewer and grill for 4-5 minutes on each side. Serve with peanut sauce as a dipping sauce.