Curry Chicken Satay
Tenderly grilled white meat marinated in a creamy Coconut milk and curry powder has Thai-inspired flavors infused into each bite. You’ll be reaching for more than one skewer!
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Ingredients
- 1½ tsp olive oil, divided¾ cup chopped sweet onion (such as Vidalia)1 tbsp curry powder2 tsp ground turmeric½ tsp ground cumin½ tsp ground coriander ½ tsp ground cinnamon2 cloves garlic, roughly chopped½ cup light coconut milk3 jalapeño chile peppers, seeded and roughly chopped ¼ cup fresh cilantro1 1½-inch piece fresh ginger, roughly choppedJuice of 1 lime¼ tsp sea salt20 oz boneless, skinless chicken breasts, pounded to ¼-inch thickness and sliced
- into 16 pieces 1 bell pepper (red, yellow or orange), cut into 2-inch chunks
Equipment
8 wooden bamboo skewers, soaked (Tip: Soak for at least 20 minutes, or up to 3 hours.)
Preparation
1. In a small skillet, heat ½ tsp oil on medium. Add onion, curry powder, turmeric, cumin, coriander and cinnamon and sauté, stirring often, for 5 minutes.
2. Transfer onion mixture to a blender and add garlic, milk, jalapeño, cilantro, ginger, lime juice and salt. Blend until smooth. Transfer to a large shallow dish;
add chicken and toss to coat. Refrigerate
for 1½ hours.
3. Thread bell pepper and chicken on skewers, dividing evenly. Brush a grill pan with remaining 1 tsp oil and heat on medium. Working in batches, if necessary, add skewers and cook for 5 to 7 minutes per side, until chicken is cooked through.
Nutrition Information
- Serving Size 2 skewers
- Calories 203
- Carbohydrate Content 7 g
- Cholesterol Content 78 mg
- Fat Content 6 g
- Fiber Content 2 g
- Protein Content 30 g
- Saturated Fat Content 2 g
- Sodium Content 170 mg
- Sugar Content 3 g
- Monounsaturated Fat Content 2 g
- Polyunsaturated Fat Content 1 g