Chicken Satay Singapore Style
The reason my fingers were kind of yellow in the picture in the previous post is because we’d been cooking something with turmeric in it. This is an absolutely delicious chicken recipe that we had at a friend’s house in 1998. The recipe doesn’t say to use strips, but we think you’re probably supposed to (what with “satay” in the title of the recipe). This went well with asparagus last night. I lost track of the rice and burned it, but obviously that would go well too.
Chicken Satay Singapore Style
3T peanut oil
1T soy sauce
1t honey
3 cloves garlic, minced
1T minced peeled fresh ginger
1T curry powder
1t ground coriander
1t ground turmeric
1t ground cumin
1 small dried chili, finely crumbled (can substitute red pepper flakes)
salt and ground black pepper to taste
2 pounds skinless chicken breasts
Marinate covered at room temperature for 2 hours (we do it in the fridge for food safety reasons).
Grill.
If using chicken pieces with skin, omit the peanut oil, peel back the skin while marinating.
Eat and enjoy!