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Sri Lankan Sates--Sri Lanka
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Source: Steven Raichlen
For the Chicken | |
1 1/2 pounds | skinless bonelss chicken breasts |
1 tablespoon | sweet or hot paprika |
2 teaspoons | ground coriander |
1 teaspoon | salt |
1 teaspoon | freshly ground black pepper |
2 cloves | garlic, minced |
3 tablespoons | vegetable oil |
For the Sauce: | |
3 tablespoon | vegetable oil |
1 large | onion, thinly sliced |
1 tablespoon | minced fresh ginger |
2 cloves | garlic, minced |
1 teaspoon | ground cumin |
1 teaspoon | ground coriander |
1/2 teaspoon | hot paprika or cayenne pepper |
1/2 teaspoon | ground turmeric |
Salt | |
Pepper | |
1 cup | coconut milk |
2 teaspoons distilled white vinegar
Rinse the chicken breast under cold running water, the drain and blot dry with paper towels. Cut the breasts lengthwise (with the grain) into 2 1/2-inch-long strips and place in a large bowl. Add the paprika, coriander, salt, and pepper, and garlic rubbing into the meat with your fingers. Stir in the oil to coat thoroughly, cover, and let marinate, in the refrigerator, for 30 minutes or up to 6 hours
Meanwhile, prepare the sauce. Heat the oil in a medium-size saucepan over high heat. Add the onion, ginger, garlic, cumin, and salt and black pepper. Saute for 1 minute, stirring to coat the onion withthe seasonings. Reduce the heat to medium and cook the onion, stirring occasionally, until very soft and a deep golden brown, 15 to 20 mintes. Stir in the coconut milk and 2 teaspoons vinegar. Simmer until you have a thick, spoonable sauce, about 5 minutes. Taste for seasoning, adding salt or vinegar as necessary; the mixture should be hihghly seasoned. Remove rom the heat and set aside.
Preheat the grill to high
Weave the chicken strips lengthwise onto the skewers.
When ready to cook, oil the grill grate. Arrange the sates on the hot grate and grill, turning with tongs, until lightly browned and cooked through, 1 to 3 minutes per side.
Transfer the sates to serving plates or a platter and spoon a little sauce over each. Serve immediately.
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