Curry Chicken & Peanut Sauce
Curry powder has a rich, unique flavor due to the combination of both savory and sweet spices. Savory spices like cumin, turmeric, and bay leaf give the curry a deep, earthy flavor while sweet spices, like cinnamon and clove, add brightness and pep. This sauce is as lick-able as dessert. And the chicken is perfectly seasoned without being too spicy or pungent. I really hope you give this recipe a try because you will not regret it.
What you'll need: Serves 8
2-3 lbs of thin sliced chicken breast
For the marinade:
13.5oz can full fat coconut milk
2 Tbsp soy sauce
1 Tbsp curry powder
2 tsp turmeric
3 cloves garlic, minced
1 Tbsp ginger powder
1 Tbsp brown sugar
1 Tbsp olive oil
For the peanut sauce:
3 Tbsp creamy peanut butter
1 Tbsp soy sauce
1 Tbsp lime juice
2 tsp brown sugar
1 tsp ginger powder
2-3 Tbsp water, as needed
Jasmine rice for serving
How to make it:
Make the marinade. In a medium size mixing bowl or ziplock bag, mix the coconut milk, soy sauce, curry, turmeric, minced garlic, ginger, brown sugar and olive oil together well. Slice the chicken breasts into thinner strips appropriate for skewers. Add the chicken to the marinade - either place in the fridge for 1-2 hours, or just marinate while you get your sides going.
Make Jasmine rice per package directions.
After the chicken has sat in the marinade for a bit, thread the chicken onto skewers. Cook the chicken on a griddle skillet over medium heat, flipping after 5 minutes or until you see grill marks. Cook chicken completely through, about 12-15 minutes or internal temperature reads 160°F.
While the chicken is cooking, make the peanut sauce.
For the peanut sauce: Whisk all of the ingredients together in a small bowl, then add water until smooth and semi thinned out.
Serve the chicken with sprinkle of fresh cilantro and a squirt of lime juice, drizzled with the peanut sauce.
Enjoy!