Ingredients: |
Ingredients: Ingredients:
Chicken: 2 pounds chicken tenders 1 cup yogurt 1 tablespoon curry powder 4 dashes hot sauce, or to taste 2 cloves garlic, minced 1 shallot, minced 1-inch piece fresh ginger, minced Kosher salt
Peanut Sauce: 1 tablespoon vegetable oil 1 tablespoon curry powder 2 cloves garlic, minced 1 shallot, minced 1-inch piece fresh ginger, minced 1/2 cup smooth peanut butter 1/2 cup coconut milk 1/4 cup soy sauce 2 tablespoons brown sugar 1/2 teaspoon hot chili oil Juice of 2 limes Kosher salt 1/2 cup hot water 1/2 cup chopped fresh cilantro, for garnish
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Directions: |
Directions:Directions:
1. For the chicken: Cut the chicken tenders into 2-inch pieces and put in a large container. Whisk together the yogurt, curry powder, hot sauce, garlic, shallot, ginger and some salt in a small bowl. Pour over the chicken, cover and marinate, refrigerated, for 1 to 2 hours. 2. Meanwhile, soak the wooden skewers in water. 3. When ready to cook the chicken, heat a grill pan over medium heat. 4. Remove the chicken from the marinade and thread 2 pieces onto each skewer. Grill the chicken until cooked through with nice grill marks, 3 to 4 minutes per side. Let cool. Cover and refrigerate. 5. For the peanut sauce: In a small pot, heat the oil. Cook the curry powder, garlic, shallot and ginger until the aromatics are soft. Scrape this into a blender and add the peanut butter, coconut milk, soy sauce, brown sugar, hot chili oil, lime juice and a pinch of salt. Blend, adding the hot water a little at a time to thin it and make it smooth. Transfer to a bowl, cover and refrigerate. 6. To serve, put a bowl or ramekin of the peanut sauce in the center of a round serving plate. Arrange the skewers in a circular pattern around the bowl with the meat facing toward the center. Sprinkle with the cilantro. |