Thai Chicken Satay

After the success of my Chicken in Red Thai Curry....I went into 'Thai Mode' :)


Recipe Source:-Nita Mehta's Thai cooking
Ingredients
Print this recipe
  • 400 g Chicken ,boneless bite size pieces 
  • 8 Bamboo Skewers,soaked in water
Marinade
  • 1 tsp Red chilli powder
  • 1 1/2 tsp Brown Sugar
  • 3 Fresh red chillies,seeded and thinly sliced
  • 1 tsp Lemon Grass ,finely chopped
  • 1 tsp Lemon leaves , finely chopped
  • 2 tsp oil
  • 3 tbsp Coconut powder mixed in 1 tbsp milk
  • 1tsp Soy Sauce
  • 1 inch piece Ginger/galangal, grated
  • 1 tbsp lemon juice
  • 2 tsp Cornflour
  • 10 flakes Garlic, crushed
  • 1 1/2 tsp Cumin powder
  • 1 1/2 tsp Coriander powder

Method
  1. Mix all marinade ingredients in a bowl.
  2. Add the chicken pieces and mix well.Refrigerate for 2 hours.
  3. Oil the bamboo skewer and thread the marinated chicken.Do not leave any space between the chicken while threading. Reserve the marinade in the bowl.
  4. Grill the chicken in a preheated oven/grill at 220 degree C for 15 minutes, turning the chicken once in between and basting with the marinade.
  5. Or heat a non stick pan, grease with little oil and place the chicken on the pan and fry on high heat till the chicken cooked.
  6. Serve with Thai Peanut Sauce.

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