Chicken Satay

Ingredients

• 2-3 boneless skinless chicken breasts
• 2 Tbsp curry powder
• 1 tsp paprika
• 3 cloves of fresh garlic, sliced
• 1 onion diced
• 4 silver dollar sized slices of ginger
• 1 Tbsp ginger flavored sherry
• 2 Tbsp lime juice
• 2 Tbsp tamari (Soy Sauce)
• 2 Tbsp fish sauce
• 1 cup uncooked rice (cooked)
• vegetable oil
• 3/4 cup peanut butter (smooth or chunky)
• 1 (15 oz) can coconut milk

Instructions

1. Slice the chicken into bite sized pieces and put them in a ziplock bag.
2. Add everything except the rice, oil, peanut butter and coconut milk.
3. Marinate the chicken overnight, or for at least 2 hours.
4. Cook the rice.
5. You can put the chicken on skewers and broil it, or sauté the chicken in small batches in a little bit of vegetable oil.
6. When all the chicken is cooked throw out the ginger and cook the rest of the marinade, garlic, and onion.
7. Add the peanut butter and coconut milk and simmer until it is a good consistency.
8. Mix the cooked chicken into the gravy and serve it over the rice.

Theory of the Dish

Satay means skewered, so ideally the chicken should be cooked on skewers with the gravy as a dipping sauce and rice on the side. As a kid I loved this curried chicken with peanut butter gravy. It works well with pork too.