I love the bold flavors in recipes like this – it’s such a refreshing change from parsley, sage, rosemary and thyme. The turmeric in the curry powder gives the chicken its distinctive yellow color. One of my favorite Thai restaurants in Los Angeles– Chan Da…
What you'll need
Ingredients
Marinade
1 cup plain yogurt
1 ½ teaspoons freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 ½ pounds skinless, boneless chicken breasts, cut into strips
15-20 wooden skewers, soaked in water 30 minutes
Vegetable oil, for grilling
Peanut Dipping Sauce
1/2 cup smooth peanut butter
4-6 tablespoons hot water
1 tablespoon soy sauce
2-3 tablespoons lime juice from 1 lime
2 tablespoons Asian chili sauce like Sriracha or use Sambal (much spicier)
1 ½ tablespoons dark brown sugar
1 clove garlic, minced or pressed through a garlic press (about 1 teaspoon)
1 tablespoon chopped fresh cilantro leaves
2 scallions white and green parts, sliced thin
1/4 cup chopped peanuts, for garnish
The method
Directions
01
Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.
02
Whisk the peanut butter and ¼ cup hot water together in a medium bowl. Stir in remaining ingredients. Add additional water if need to adjust consistency. Transfer to a small serving bowl and garnish with the chopped peanuts. Serve with chicken satay.
03
Thread the coated chicken strips onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling.
04
Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. When pan is hot, grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
This is an easy and delicious appetizer, especially when you can find the best authentic Greek feta. It's great with wedges of warm pita bread or slices of baguette. Even after the feta has been eaten, the remaining oil is great for dipping with bread.
Years ago my friend Robert’s mother was visiting from Mexico and taught me how to make her famous fruit filled guacamole ( Anita Kass Guacamole recipe ), but it came with a warning, “don’t make this if you’re going to use store bought tortilla chips” – they…
“Impossible Pie” was a recipe most often found on the back of Bisquick boxes. I don’t think I ever made one, but the idea intrigued me. I stumbled on a recipe in Cooks Country Magazine (February/March 2013 issue) which, as usual, they had improved greatly.…
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Fold in half along dotted line, blank sides facing in
Cook Like James
Easy Chicken Satay with Peanut Sauce
Prep
Cook
Yield
I love the bold flavors in recipes like this – it’s such a refreshing change from parsley, sage, rosemary and thyme. The turmeric in the curry powder gives the chicken its distinctive yellow color. One of my favorite Thai restaurants in Los Angeles– Chan Da…
Ingredients
Marinade
1 cup plain yogurt
1 ½ teaspoons freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 ½ pounds skinless, boneless chicken breasts, cut into strips
15-20 wooden skewers, soaked in water 30 minutes
Vegetable oil, for grilling
Peanut Dipping Sauce
1/2 cup smooth peanut butter
4-6 tablespoons hot water
1 tablespoon soy sauce
2-3 tablespoons lime juice from 1 lime
2 tablespoons Asian chili sauce like Sriracha or use Sambal (much spicier)
1 ½ tablespoons dark brown sugar
1 clove garlic, minced or pressed through a garlic press (about 1 teaspoon)
1 tablespoon chopped fresh cilantro leaves
2 scallions white and green parts, sliced thin
1/4 cup chopped peanuts, for garnish
Cook Like James · The method
Directions
1
Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.
2
Whisk the peanut butter and ¼ cup hot water together in a medium bowl. Stir in remaining ingredients. Add additional water if need to adjust consistency. Transfer to a small serving bowl and garnish with the chopped peanuts. Serve with chicken satay.
3
Thread the coated chicken strips onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling.
4
Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. When pan is hot, grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
Cook Like James
Easy Chicken Satay with Peanut Sauce
Prep
Cook
Yield
I love the bold flavors in recipes like this – it’s such a refreshing change from parsley, sage, rosemary and thyme. The turmeric in the curry powder gives the chicken its distinctive yellow color. One of my favorite Thai restaurants in Los Angeles– Chan Da…
Ingredients
Marinade
1 cup plain yogurt
1 ½ teaspoons freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 ½ pounds skinless, boneless chicken breasts, cut into strips
15-20 wooden skewers, soaked in water 30 minutes
Vegetable oil, for grilling
Peanut Dipping Sauce
1/2 cup smooth peanut butter
4-6 tablespoons hot water
1 tablespoon soy sauce
2-3 tablespoons lime juice from 1 lime
2 tablespoons Asian chili sauce like Sriracha or use Sambal (much spicier)
1 ½ tablespoons dark brown sugar
1 clove garlic, minced or pressed through a garlic press (about 1 teaspoon)
1 tablespoon chopped fresh cilantro leaves
2 scallions white and green parts, sliced thin
1/4 cup chopped peanuts, for garnish
Directions
1
Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.
2
Whisk the peanut butter and ¼ cup hot water together in a medium bowl. Stir in remaining ingredients. Add additional water if need to adjust consistency. Transfer to a small serving bowl and garnish with the chopped peanuts. Serve with chicken satay.
3
Thread the coated chicken strips onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling.
4
Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. When pan is hot, grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
