Chicken Satay with Yogurt-Cucumber Sauce

Satay has been influenced by Indonesian and Thai cuisines; its origin has been said to be from the Indonesian island of java. Satay is a meat dish that is marinated, skewered, and then grilled. For this recipe, we are cooking Chicken Satay and serving it with a cool yogurt-cucumber sauce. Chef Ravi

Chicken Satay with Yogurt-Cucumber Sauce

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Course Appetizer, Main Dish

Cuisine Indian, Indonesian

Servings 4 people

Ingredients

Chicken Satay

1 pound boneless skinless chicken breasts cut into 1 X 3 inch strips
3/4 cup coconut milk
3 tbsps habanero honey or maple syrup
1 1/2 tsps curry powder
1/2 tsp ½ tsp turmeric
1 tsp ground ginger
1 Tbsp Secolari Coconut White Balsamic
1 to taste Secolari Wild Porcini Sea Salt

Yogurt-Cucumber Sauce

3/4 cup whole plain yogurt
1/2 English cucumber peeled, seeded and diced small
2 tbsps minced red onions
1 tbsp minced cilantro
1 to taste Secolari Wild Porcini Sea Salt
1-2 tbsps Secolari Basil Olive Oil

Instructions

Chicken Satay

Start by making the marinade. In a medium bowl, combine the coconut milk, curry, turmeric, honey, and ginger; mix well.
Add the chicken strips to the marinade, making sure to coat the meat well. Cover and refrigerate for at least 30 minutes or up to 4 hours.
Preheat the oven to 400°F. Thread the marinated meat onto the soaked skewers. Line a baking sheet with parchment paper, and lay the skewers in a single layer on the baking sheet. Bake for 12 to 15 minutes, turning once halfway through until meat is cooked through. (Alternatively, preheat your grill to medium-high, lay the skewers on the grill, and cook for 5 to 8 minutes until cooked through, turning once.)

Yogurt-Cucumber Sauce

Meanwhile mix the yogurt sauce ingredients except for the oil in a bowl, cover and refrigerate until use. Lastly drizzle the basil olive oil on the sauce before use and serve with the satays.