Chicken Skewers with Indonesian Peanut and Curry Sauces

Asian Inspired | 10/31/2014 | By

 

Isn’t it great when you re-discover a long lost cookery book? Marlena Spieler’s The Classic Barbecue and Grill Cookbook was one of the first cook books I ever bought and still own! Although I love spicy, I toned down the chili factor in the Peanut Sauce. I also left out the cilantro simply because I forgot to buy some but the recipe worked just as well. I love this combination with coconut rice and flash stir fried sugar snap peas with a hint of sesame seeds, sesame oil and soy sauce.

GRILLED CHICKEN SKEWERS WITH INDONESIAN PEANUT SAUCE AND CURRY SAUCE

Ingredients:
Chicken Skewers with Indonesian Peanut Sauce
2 garlic cloves, finely chopped
1 tsp of chopped ginger root
5 oz of peanut butter
2 tsp of sugar
4 tsp of water
1/2 to 1 red thai chili
1 tbsp lemon juice
2 tbsp soy sauce
1 tbsp sesame oil
Salt and pepper
2 chicken breasts cut into cubes
Bamboo skewers soaked in water (so the don’t char too easily) and oiled (to keep the food from sticking)

Chicken Skewers with Coconut Curry Sauce
1/2 tsp salt
1 tsp turmeric
1/4 cayenne
2 tsp garam masala
1 cup of coconut milk (add more if you want)
1/2 square inch of fresh ginger root
3 tbsp of grated coconut
1/2 tsp of mustard seeds
2 chicken breasts cut into cubes
Bamboo skewers soaked in water (so the don’t char too easily) and oiled (to keep the food from sticking)

Instructions:
Chicken Skewers with Indonesian Peanut Sauce
Mix the garlic, ginger, peanut butter and sugar in a small food processor
Slowly add in the water until fully emulsified
Add the chili, lemon juice, soy sauce and sesame oil and whisk until all ingredients are blended
Season to taste with salt and pepperPour half the sauce over the chicken and marinade for at least one hour
Put chicken pieces onto skewers and grill on an outdoor grill or in the oven until cooked through but still moist
Serve the remainder of the sauce on the side for dipping
Accompany with coconut rice and sugar snap peas stir fried in sesame oil and soy sauce

Chicken Skewers with Coconut Curry Sauce
Toast mustard seeds in a teaspoon of oil until they start to pop, then add to the rest of the ingredients
In a small food processor, whisk all the ingredients together until fully blended
Pour half the sauce over the chicken and marinade for at least one hour
Put chicken pieces onto skewers and grill on an outdoor grill or in the oven until cooked through but still moist
Serve the remainder of the sauce on the side for dipping
Accompany with coconut rice and sugar snap peas stir fried in sesame oil and soy sauce

Notes:
Indonesian Peanut Sauce adapted from Marlena Spieler’s The Classic Barbecue and Grill Cookbook.
Coconut Curry Sauce adapted from The New York Times Cooking App.

© 2014-2015 Caroline’s Family Kitchen and CarolinesFamilyKitchen.com

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