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in a hurry curry chicken satay

★★★★★ 1
a recipe by
Irisa Raina 9
New Iberia, LA

NOTE: If you cannot find red curry paste you can use yellow curry powder but you’ll have to adjust it…. I think the powder is not as good as the red. I would probably go 5 tablespoons. I save the pineapple syrup from the canned pineapple. And freeze it for just a recipe like this.

★★★★★ 1
serves 2
prep time 15 Min

Ingredients For in a hurry curry chicken satay

  • 2 boneless skinless chicken breast pounded thin
  • 3 tablespoons red curry paste “ more or less to taste” depends on how much heat you want
  • 1 tablespoon honey
  • 7 teaspoons pineapple syrup “ from canned pineapple”
  • 2 teaspoons light brown sugar
  • 1 & ½ teaspoons sesame seeds

How To Make in a hurry curry chicken satay

  • 1
    Mix the curry paste, pineapple syrup, honey, sugar and sesame seeds in a small bowl. Divide it in ½.
  • 2
    Take ½ and spread about 1 teaspoon on the bottom of a container.
  • 3
    Place one breast in the container, and put about 1 teaspoon on top of the chicken, then place the second breast on top and put about 1 more teaspoon on top of it.
  • 4
    Reserve the other ½ for basting.
  • 5
    Soak wooden skewers in water for at least 1 hour.
  • 6
    Cut the chicken into 1 inch strips and thread them on the skewers.
  • 7
    Put them on a hot grille, these should take no more that 10 – to 15 minutes.
  • 8
    Keep enough space between them so they will all cook evenly.
  • 9
    Almost done.....
  • 10
    Oh my goodness :-)))))

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