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Chicken Satay
Posted By Helen Jackson On August 29, 2011 @ 3:18 pm In Asian recipes,Chicken Recipes,Cuisine Type,Malaysian Recipes,Recipes,Thai Recipes | 1 Comment
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Yield: 4
Slice chicken breast in half crossways and then into 6 strips. Place chicken in a shallow dish with curry powder, sugar, soy, salt, lemon juice, tamarind and coconut milk . Refrigerate for 30 minutes or longer if possible.
Thread chicken strips onto bamboo skewers that have been soaked in water.
Pan fry or barbecue chicken until coloured and cooked through.
Heat the marinade ingredients in a saucepan with the peanuts, allow to bubble and reduce a little.
Serve chicken with sauce on the side.
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