Ingredients
Serves: 4-6 people
Preparation time: 2 hrs (includes marinating)
Chicken skewer
- 341 g chicken breast
- 3/4 cup chicken stock
- 1/2 cup coconut milk
- 1 clove garlic, minced
- 1 tsp curry powder
- 1 1/2 tsp brown sugar
- 1/2 tsp salt
- 1/2 tsp ground black pepper
Satay sauce
- 1/2 cup creamy peanut butter
- 1 tbsp curry powder
- 1/4 cup brown sugar
- 2 tbsp lime juice
- 1 tsp soy sauce
salt, to taste
Chicken wings
1 red chilli
- 5 ml chilli powder
- 5 ml ground ginger
- 1 lime, zested
- 12 chicken wings
- 4 tbsp sunflower oil
- 1 tbsp fresh coriander, chopped
- 2 tbsp soy sauce
- 3 1/2 tbsp clear honey
- lime and fresh coriander sprigs, to garnish
Preparation method
Chicken skewer
- Create marinade: Stir together chicken stock, coconut milk, garlic, curry powder, sugar, salt and pepper.
- Place chicken in marinade and refrigerate for at least 2 hrs.
- Soak wooden skewers in water for 30 min, pat dry.
- Remove chicken from marinade and cut into 1 cm strips/blocks.
- Thread chicken onto skewers. Set aside
- Note: Flash grill chicken skewers before serving.
Satay sauce
- Into saucepan, add peanut butter, curry powder and sugar.
- Simmer on gentle heat 5 min, stirring constantly, until thick and smooth.
Remove from heat, stir in lime juice, soy sauce and salt, to taste.
Chicken wings
Mix together fresh chilli, chilli powder, ground ginger and lime zest.
- Rub mixture onto skin of chicken wings. Set aside 2 hrs, to infuse flavours.
- Add oil to wok and heat. Add half the wings and stir fry 10 min. Turn regularly until crisp and golden. Drain on paper towel. Repeat with remaining wings.
- Add coriander to wok and stir fry 30 sec. Add wings to wok and stir fry ±1 min.
- Add honey and soy sauce, stir-fry ±1 min.
- Serve hot, drizzled with sauce.