ntil aromatic, then add the chicken meat into the wok. Use
garlic and sugar. Spread on chicken and marinate for at least
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Soak bamboo skewers in water for 2 hours.
Pierce meat strips onto bamboo skewers. Combine turmeric powder w/350 ml of the coconut milk & marinate for at least 60 min (or longer for more flavor).
Grill satays & use the remaining 50 ml of coconut milk & turmeric mixture to baste during grilling. Serve w/heated satay sauce.
NOTE: I've entered this recipe as an appy w/1 skewer per person. As an entree to serve 2 persons, I'd increase the amt of meat to get 10 skewers to marinate & keep all other ingredients the same.
repare the chicken; place aside.
Mix ingredients for the satay sauce
an with parchment paper. Thread chicken evenly onto skewers. Wrap 4
Combine in wok, cook together adding curry to taste.
Serve warm as dipping sauce for Satay meat skewers.
br>Then immediately add sliced chicken meat
Stir
Add
Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.
rush the top of each chicken breast with egg white. Dip
Saute` onion and curry paste in a medium pan.
Add Chicken in batches and cook over medium heat until browned.
Add stock and potatoes.
Simmer covered for 20 minutes.
Stir in remaining ingredients.
Simmer uncovered for 5 minutes and serve.
tamarind pulp through oil), add chicken and set aside to marinade
il in wok. Stir-fry chicken, in batches, for 2-3
Combine curry powder, soy sauce and sugar. Divide between 2 shallow bowls. Add chicken to 1 bowl and prawns to the other. Toss to coat. Cover and chill for at least 1 hour or overnight.
Preheat grill. Thread chicken and prawns onto skewers. Brush lightly with oil. Cook chicken for 4 mins per side, until browned and cooked through. Cook prawns for 2 mins per side, until just cooked.
Pile pineapple into the center of a serving platter. Top with chili, red onion and mint. Arrange skewers on top. Serve with satay sauce.
igh heat. Cook and stir chicken, in batches, for 5 mins
Stir soy sauce, lemon juice, peanut butter, garlic, curry powder, brown sugar, and hot pepper sauce together in a large bowl until marinade is well-combined. Place chicken in the marinade and stir to coat. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Remove chicken from marinade; discard marinade and thread chicken onto skewers.
Cook chicken on the preheated grill until juices run clear and chicken is cooked through, about 5 minutes per side.
Cut chicken into pieces, place in a
Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
Add the curry paste and garlic then cook, stirring, for about 1 minutes.
Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
Add the vegetables and reduce heat and simmer until vegetable are soft.
Squeeze lime juice over chicken then add chicken and basil to the pot.
Cook until chicken is completely cooked.
Serve over Jasmine Rice.
Brown onion, capsicum and chicken together in oil, add the rest of the ingredients and stir till combined, cook on low heat until chicken is done.
Add the veggies and cook for further 3-4 minutes until they are heated through.
Serve on rice.