Jack Fry's chicken satay
Source of Recipe
The Louisville Courier-Journal
List of Ingredients
1/2 cup soy sauce
1 1/2 teaspoons curry powder
1 1/2 teaspoons turmeric
1 1/2 teaspoons garlic, freshly minced
1/2 teaspoon ground ginger
1/2 teaspoon coriander
1/2 cup olive oil
3 boneless, skinless chicken breast halves, about 1 1/2 pounds
Peanut dipping sauce (recipe follows)Recipe
Soak about 30 wooden skewers in water for 30 minutes.
In a food processor, combine soy sauce, curry, turmeric, garlic, ginger and coriander. With processor running, slowly add oil.
Cut chicken into 1/4-inch thick strips. Thread onto skewers. Place in a shallow bowl. Pour soy sauce mixture over chicken. Marinate 2 hours. Remove chicken from marinade, and grill or broil until done. Serve with dipping sauce.
Makes about 24 skewers. Recipe can be doubled.
Peanut dipping sauce
1/2 cup creamy peanut butter
1 1/2 tablespoons honey
2 teaspoons cider vinegar
1 teaspoon turmeric
1 teaspoon curry powder
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/4 teaspoon red pepper flakes
Juice of 1 lime
1/2 cup orange juice
In a food processor combine peanut butter, honey, vinegar, turmeric, curry, white pepper, cayenne pepper, chili powder, red pepper flakes and lime juice. Turn on processor. While running, slowly add orange juice.
Makes about 1 cup.
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