Chicken with Yellow Peanut Sauce
This dish, inspired by Asian flavours, will leave your tastebuds tingling! Perfect for a dinner party, your guests will be swept away with your culinary skills.
- Serves: Makes 4 servings
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
|1 can (14 oz/400 mL) coconut milk|
|1 tbsp (15 mL) soy sauce|
|1 tbsp (15 mL) curry powder|
|1 tsp (5 mL) coriander seeds|
|2 tsp (10 mL) cornstarch|
|3 chicken breasts, thinly sliced (about 1½ lb/700 g)|
|¾ cup (175 mL) salted peanuts|
|2 tbsp (30mL) lemon juice|
|½ tsp (2 mL) salt|
|red chili flakes, to taste|
|2 tbsp (30 mL) chopped cilantro|
In a bowl, combine coconut milk, soy sauce, curry and coriander seeds. Pour ½ cup (125 mL) of the mixture into a small bowl, and add cornstarch. Cover and refrigerate the remaining coconut milk sauce.
Slice chicken into 2-inch (5-cm) strips, and thread onto skewers. In a shallow dish, marinate chicken skewers in coconut milk mixture for 15 minutes in the refrigerator.
Meanwhile, in a small saucepan, combine reserved coconut milk sauce, peanuts, lemon juice, salt and chili flakes. Cook for 5 to 7 minutes, stirring constantly, or until thickened. Remove from heat and let cool.
Heat grill over medium-high heat; grease lightly with oil. Remove chicken skewers from marinade and discard marinade. Cook chicken skewers, flipping once, for 5 to 6 minutes or until golden brown. Sprinkle cilantro over reserved coconut milk sauce; serve with chicken skewers.
Tip: For a main course, serve the chicken skewers on a bed of jasmine rice or rice noodles.