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Recipes for Chicken Satay and Chicken with Cashew Nuts

Chicken Satay

Chicken Satay

Chicken Satay

Chicken breast, 250 g, cut into 5-6 pieces

For the marination

Turmeric powder, curry powder, coconut milk, white pepper, salt, garlic, grated galangal (Thai ginger) and lemon grass, finely chopped

Method

Mix the ingredients for the marinade and marinate the chicken for 4 hours after putting on satay sticks. Heat very little oil on a non-stick pan and pan-fry the satay (2 together) on medium-high heat. Turn, so that both sides become golden brown and the chicken is thoroughly cooked. Serve hot with peanut sauce.

Peanut sauce

Take a cup of peanuts and grind them to a fine paste. Heat 2 tsp of oil in a pan, add some red curry paste. When that starts leaving oil, add the peanuts and stir fry for a couple of minutes. Then, season with a little sugar, salt, veg broth powder , chilli oil, tamarind juice and coconut milk. Make this into a fine paste. Add a little water if needed. Serve with the satay.

Chicken with Cashew Nuts

Chicken with Cashew Nuts

Chicken with Cashew Nuts

Take 200 g of chicken breast, cut into smaller pieces and pan fry for a couple of minutes in about 1 tsp oil. Keep aside. Pan fry some cashews till golden.

In a non-stick pan, heat a little oil and add some chopped garlic. Stir fry. Add diced veggies like onion and peppers or broccoli (blanched) and stir-fry on high heat. Add chicken and cashews and toss in light soy sauce, oyster mushroom sauce. Add some veg stock powder and a pinch of sugar, some red chilli paste. Add about 2 tsp water or stock. Stir fry some more. Serve hot with jasmine rice.


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One Response to “Recipes for Chicken Satay and Chicken with Cashew Nuts”

  1. [...] are the recipes for ‘Chicken Satay’ and ‘Chicken with Cashew Nuts’. This entry was posted on Thursday, January 22nd, 2009 at 1:00 am and is filed under Cuisines. [...]

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