Curry Satay Chicken Skewer

Name: Curry Satay Chicken Skewer
Yield: 2 servings
Cuisine: American
Ingredients: 2 chicken breasts (250g); 1 yellow onion (grated); 3 pegs of garlic (grated); 2 inches ginger (grated); 2 oz coconut cream; 1 oz sour cream; 1 tbsp cumin; 2 tsp turmeric; 2 tsp curry powder; 8 grains of allspice/pimiento (cracked); 2 sprigs fresh mint, torn and bruised; 1 tbsp peanut butter; 1/4 tsp salt; 3 tbsp cooking oil

Hedge @hedge

USA

Adapted based on what I had in the fridge, but turned out delicious!

Hedge @hedge

USA

Adapted based on what I had in the fridge, but turned out delicious!

Saved

Ingredients

4 h 30 m

2 servings

2chicken breasts (250g)
1yellow onion (grated)
3pegs of garlic (grated)
2 inchesginger (grated)
2 ozcoconut cream
1 ozsour cream
1 tbspcumin
2 tspturmeric
2 tspcurry powder
8grains of allspice/pimiento (cracked)
2 sprigsfresh mint, torn and bruised
1 tbsppeanut butter
1/4 tspsalt
3 tbspcooking oil

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Steps

4 h 30 m

1

Cut the chicken into bite-size pieces, and skewer them. There should be about 3 full 6" skewers per breast.
2

Stir all of the remaining ingredients (besides the oil) in a dish.
3

Marinate the chicken for about 4 hours, longer if you would like.
4

Cook in an oiled grill pan over medium low heat until nicely cooked on all sides.
5

Scrape the pan to get all of the delicious charred bits out.
6

Enjoy with buttery spinach and rice!