Thai Chicken Satay
23 ingredients
14 steps
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts or 1 1/2 lbs boneless skinless chicken thighs
- 1 tablespoon oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 2 teaspoons curry paste
- 1 teaspoon ground coriander
- 1 1/2 cups chicken broth
- 1 (14 ounce) can coconut milk
- 1/3 cup peanut butter
- 1/2 cup dried apricot
- 3 tablespoons brown sugar, packed
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 teaspoon salt
- To Thicken
- 2 tablespoons water
- 1 tablespoon cornstarch
- Garnishes
- chopped fresh cilantro
- cashews or almonds
- apples or banana
- chutney
- raisins
Directions
-
1Cut the chicken in 1 in pieces.
-
2Spray a large fry-pan or Dutch oven with cooking spray.
-
3Sear the chicken until browned on all sides.
-
4Remove from pan.
-
5Add onions and saute for 5 minutes.
-
6Add garlic, and saute for another 2 minutes.
-
7Add Curry Paste and Corrinder and cook 1 minute until fragrant.
-
8Return the chicken to the pot, and add the next 9 ingred.
-
9Stir, and bring to a boil.
-
10Reduce to med-low, cover and simmer for 1 hour.
-
11Stir cornstarch and water and add to pot.
-
12Let cook until thick.
-
13Serve over rice with garnishes.
-
14Yumpy.
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