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Chicken Satay recipe

This Chicken Satay recipe is fantastic for the exotic food lovers. Enjoy it with your friends

For the Chicken Satay recipe you need to have:
200 grams of chicken breast
Sugar 2 teaspoons
Fish sauce ½ tablespoon
Vegetable oil 2 tablespoons soup
(2 to 4 portions)
Coconut Milk of about 60 ml
Coriander root, chopped 2 tablespoon
Curry powder ½ teaspoon
Turmeric (turmeric) powder ½ teaspoon

Peanut sauce for Satay (Nam Jim Satay)
Vegetable oil 3 tablespoons of the soup
Red curry paste 2 tablespoon
Ground coriander ½ teaspoon
Ground cumin ½ teaspoon
2 cups coconut milk
Rabelaisian pistachios 3/4 of a cup
Sugar of 2 tablespoon
Tamarint juice (tamarind) or lime (lime) 2 tablespoons of the soup
Salt 1 teaspoon

Chicken Satay sauce and pistachios
Chicken Satay (Satay Kai)
1. Have the chicken cut in thin strips ready to skewer.
2. Make a Mixure of all all the ingredients for the marinadas and mix it with the sliced chicken. Marinate the chicken for at least 3 hours or all night.
3. Skip every stripe marinated chicken in a bamboo straw, which would have soaked in water.
4. Roaster on the grill or in skillet until done, but to lose the moisture. Serve hot with cucumber salad.

1. Have the oil in a small saucepan and hot under the fire. The put the curry when it is scalding oil and fry until fragrant, being careful not to burn the curry. (On medium heat)
2. After about a minute, add the dry spices and continue to cook for one to two minutes.
3. Add coconut milk and other materials from outside the tamarint juice and salt. Leave the ingredients to make the pot boil for several minutes or until the sauce starts to coagulates shortly.
4. Add juice depending tamarint and salt. The sauce should be slightly sweet taste with a suspicion and the salt. The basic flavor of this sauce is a combination of curry and coconut.
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