Why go out for Thai food when you can make it at home? Thai chicken satay is grilled, skewered chicken served with peanut sauce and cucumber achat . Making satay from scratch adds bold, nuanced flavor to the meal. You'll be able to taste the hint of brown sugar and coriander seeds.
In Thailand, appetizers are more of a Western tradition; and, chicken satay is classified as an appetizer. However, a Thai meal is served all at once, as opposed to serving dishes in courses. Meals in a Thai household are served family style with a variety of flavors; the dishes will have harmony with a mix of spicy and mild items. At home, my family has chicken satay as part of our dinner as a whole and not as a starter course.
1 teaspoon coriander seed, crushed
1 teaspoon cumin
1 tablespoon garlic, grated on a microplane
1 tablespoon fresh ginger, grated on a microplane
2 tablespoons fish sauce
1 tablespoon curry powder (I like madras curry)
1/2 teaspoon turmeric powder (optional for coloring)
1/2 cup coconut milk
3 tablespoons brown sugar
4 chicken breasts, skinned, boned, and cut into bite sized pieces.
16 wooden skewers, soaked in a bowl for at least 30 minutes
In a medium bowl, thoroughly mix together coriander seed, cumin, garlic, ginger, fish sauce, curry powder, tumeric, coconut milk and brown sugar. Set aside.
Tenderize the chicken breasts with a meat tenderizer mallet. Slice each breast into 4 long strips; you'll have 16 chicken slices in total.
Marinade the chicken strips in the coconut milk marinade from step 1 for at least 2 hours. You can marinade it overnight for stronger flavor.
Thread the chicken breast strips onto the wooden skews, loosely folding them in half and piercing through the folded meat to form a loose gather.
Grill the chicken satays for 3 to 5 minutes on each side, until cooked through.