SatÉ kai (chicken saté)

Yield: 1 Batch

Measure Ingredient
3 \N Chicken breasts
1 teaspoon Coriander seed
1 teaspoon Cumin seed
2 tablespoons Light soy sauce
1 tablespoon Fish sauce
1 tablespoon Phom kari; (mild curry powder)
2 pinches Tumeric powder
6 tablespoons Thick coconut cream
3 tablespoons Palm sugar
\N \N per Michael Loo

Open a can of coconut milk and allow to stand until it separates slightly. Skim off (and retain) the light milk. This recipe uses the thicker cream remaining.

In a clean dry skillet toast the coriander and cumin seeds until aromatic, then grind to a powder.

Cut the chicken into long thin strips and thread onto skewers lengthwise.

Mix all the ingredients together to form a marinade, and marinate for at least 12 hours before cooking.

Barbecue or grill until cooked. From: "Colonel I. F. K. Philpott" <colonel@...>

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