Recipe courtesy of Gourmet Magazine

Chicken Sates with Peanut Curry Sauce

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  • Level: Easy
  • Yield: 10 sates
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1 1/2 cups well-stirred canned unsweetened coconut milk

1 tablespoon soy sauce

1 1/2 teaspoons curry powder

3/4 teaspoon ground coriander seeds

2 teaspoons cornstarch

1 whole skinless boneless chicken breast (about 3/4 pound)

3/4 cup salted dry-roasted peanuts, ground fine in a food processor

1 teaspoon fresh lime juice

1/8 teaspoon dried hot red pepper flakes, or to taste

Ten 8-inch bamboo skewers, soaked in water 30 minutes

1 teaspoon minced fresh coriander sprigs


Special equipment:
Ten 8-inch bamboo skewers, soaked in water 30 minutes
  1. In a small bowl stir together coconut milk, soy sauce, curry powder, and ground coriander until combined well. Transfer 1/2 cup coconut mixture to a medium bowl and stir in cornstarch, reserving remaining coconut mixture, covered and chilled.
  2. Cut chicken lengthwise into ten 1/2-inch-thick strips and add to cornstarch mixture, stirring to coat. Marinate chicken, covered and chilled, at least 1 hour and up to 24.
  3. Prepare grill.
  4. In a small saucepan stir together reserved coconut mixture, peanuts, lime juice, and red pepper flakes and simmer, stirring occasionally, 10 minutes, or until thickened. Transfer dipping sauce to a small bowl and cool.
  5. Thread 1 piece chicken onto each skewer and grill on an oiled rack set 5 to 6 inches over glowing coals until cooked through, about 3 minutes on each side.
  6. Sprinkle dipping sauce with fresh coriander and serve at room temperature with chicken sates.

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