Easy Chicken Satay Tarifi

Malzemeler

• 0.5 cup coconut milk1 clove garlic, minced1.5 teaspoons brown sugar1 teaspoon curry powder0.5 teaspoon salt0.5 teaspoon ground black pepper0.75 pound skinless, boneless chicken breast halves - cut into 1 inch strips10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes1 cup coconut milk0.75 cup chicken stock0.5 cup creamy peanut butter0.25 cup brown sugar1 tablespoon curry powder2 tablespoons lime or lemon juice1 teaspoon soy saucesalt to taste

Hazırlanışı

1. To make the marinade: Whisk coconut milk, garlic, brown sugar, curry powder, salt, and pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours.
2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. Remove chicken from marinade and shake off excess. Thread marinated chicken onto skewers; discard remaining marinade.
4. To make the peanut sauce: Whisk coconut milk, chicken stock, peanut butter, brown sugar, and curry powder together in a saucepan over medium-high heat until simmering. Reduce the heat and simmer, whisking constantly, until smooth and thickened, about 5 minutes. Remove from the heat and stir in lime juice, soy sauce, and salt.
5. While the sauce is coming to a simmer, cook chicken skewers on the preheated grill until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. Serve skewers with warm peanut sauce.

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