Chicken satay is a delicious meal or appetizer with a peanut sauce or dumpling sauce on the side. Chicken served on wooden sticks or skewers always makes it a little more fun for kids.
1 tsp coriander seeds
1 tsp cumin seeds
3 chicken breasts
2 T. wheat free soy sauce (tamari)
1 tsp salt
4 T. oil
1 T. curry powder
1 T. ground tumeric
8 T. coconut milk
3 T. sugar
*1 tsp brown sugar
*3 tsp rice vinegar
Roast the coriander and cumin seeds gently in a small frying pan without oil for a few minutes until you smell the spices and it feels kind of like you are choking, stirring and shaking to ensure they don’t burn. Remove from heat. Grind to a fine powder (You can substitute ready ground seeds if more convenient).
With a sharp knife cut the chicken breasts into fine slices 3×1.5×1/4 inch. Put the slices in a bowl and add the remaining ingredients, including the ground coriander and cumin. Mix thoroughly and stand overnight or for 8 hours. (you can prepare in the morning for an evening meal)
Pre-heat the grill/broiler. Using 7-8 inch satay sticks, thread 2 pieces of marinated meat on each stick-not straight, not straight but rather as if you were gathering or smocking a price of material. Grill/broil the satays until the meat is cooked through about 6-8 minutes on both sides. Serve with Peanut Sauce.
*these are optional ingredients