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Apple Chutney Chicken

Apple Chutney Chicken

Thanksgiving is just a handful of days away so I’ve been preparing my home to host family and friends the entire weekend long. I am thankful for the opportunity to share food and laughter together with the people who mean the most to me. To […]

Apple Chutney

Apple Chutney

Never mind the pumpkin spice craze going on right now. Instead, I’ll opt for this Indian inspired apple chutney spread. On EVERYTHING! This apple chutney is the flavor of fall in a jar (or bowl, however you roll).  Having picked an abundance of apples from my […]

Chicken Satay Skewers

Chicken Satay Skewers

Who can resist grilled food on a stick?!? (If you just raised your hand, I don’t think we can be friends anymore… j/k!). Indonesian in its roots, this version of satay is the slightly spicier Thai version that is popular around all of Southeast Asia. Marinating meat and giving it a light char on the grill or with a broiler has the universal effect of making people want to eat it, especially if it’s finger food prepared for easy eating on a skewer. These little chicken satay skewers will be an impressive addition to your backyard barbeque. Especially when they’re served with a creamy dreamy sauce.

Traditionally, satay is served with a peanut sauce but with my son’s nut allergies, that’s no-go. This sauce tastes just like the famously known peanut sauce but is made without nuts. Making a nut free peanut sauce, I thought, would be a huge challenge but it’s surprisingly easy. Sunflower seeds and sesame seeds are an easy stand in for similar nut-like flavor but since they are seeds, they can safely be substituted for nuts for anyone with nut allergies. In this case, I used SunButter which is a peanut butter type of spread made from sunflower seeds. I’ve also successfully used tahini (a spread made with sesame seeds) as a substitute as well in this recipe.  Having made it both ways, I prefer the taste of the SunButter over tahini in this application as I think it tastes the most similar to the original sauce. In fact, you may not be able to tell the difference at all!

I really love Thai cuisine to have authentic taste so in this recipe I’ve used a few items you may not be familiar with. The recipe will work fine without these ingredients but the flavor profile is more authentic and well-rounded with those included. Lemongrass is a delicious edible grass that is used in many Asian cuisines but most notably in Southeast Asia. It has a light, almost sweet, lemon flavor that pairs perfectly with curries. I usually purchase the stalks of lemongrass but you can also find lemongrass paste in some supermarkets for easier preparation. I’ve also taken to using tamarind when I make Thai foods and first discovered it when I was attempting to make the perfect pad thai. Tamarind is hard to find in whole form here and it’s a lot of work to soak and prepare to make juice for recipes. Because of this, I always purchase it as a tamarind concentrate and it keeps for a long time in the fridge. The last seemingly odd authentic ingredient I regularly use is kaffir lime leaves. I’ve never been able to find them fresh up here in Minnesota so I get them dried and just crumble them like dried herbs when I use them in recipes. These lovely leaves impart a light lemon/lime/orange type of aroma and flavor to the sauce.

Authentic Thai flavors and food on a stick! Chicken satay skewers with this unique nut free peanut sauce are super perfect served with a side of Thai Cucumber Salad.

Chicken Satay Skewers
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizers
Cuisine: Thai
Serves: 6
Ingredients
  • MARINADE:
  • 1 pound chicken chicken breast, sliced into strips
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon black pepper
  • ½ teaspoon tumeric
  • ½ teaspoon red chili flakes
  • 1 tablespoon olive oil
  • 1 tablespoon tamari soy sauce
  • 2-3 cloves garlic
  • 1 tablespoon lemongrass paste or ½ stalk lemongrass, finely chopped
  • 1 teaspoon honey
  • 1 teaspoon fish sauce
  • NO NUT PEANUT SAUCE (SUNBUTTER SAUCE):
  • 1 can coconut milk
  • 1 cup SunButter or tahini
  • 1-2 tablespoons red curry paste
  • 1 tablespoon lemongrass paste or ½ stalk lemongrass, finely chopped
  • 2 cloves garlic, minced
  • ½ - 1 teaspoon red chili flakes
  • 3 kaffir lime leaves, finely chopped or dried and crumbled (optional)
  • ½ teaspoon tamarind concentrate (optional)
  • 1 tablespoon fish sauce
  • 3 tablespoons honey
  • 3 tablespoons lemon juice
Instructions
  1. Combine ingredients for the marinade and place in a bowl.
  2. Add chicken and coat with marinade. Marinate the chicken in fridge for 2 hours or up to 24 hours.
  3. Preheat a grill to medium high heat or start a broiler.
  4. Skewer chicken pieces and arrange on a broiler sheet if broiling.
  5. Grill skewers directly on grill grates 8-10 minutes per side or broil skewers on a broiler pan about 10 minutes per side.
  6. While chicken is cooking, prepare sauce.
  7. Combine all sauce ingredients in a blender and blend until smooth.
  8. Heat in a saucepan until boiling and keep boiling until thickens slightly.
  9. Serve hot.
Notes
The sauce serves many more. Serving size is about 2 tablespoons. Either refrigerate the leftovers or you can freeze it and reheat for future meals.
Nutrition Information
Calories: 402 Fat: 30 Carbohydrates: 10 Protein: 22

 


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