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Name: Satay Chicken - Curry Style (Bills)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 ts Cumin seeds; 1 Lime; juice from; 2 tb Shallots; chopped; 1 tb Turmeric; 1 ts Coriander seeds; 1/2 ts Ground cloves; 1/4 c Plum wine; 2 tb Peanut butter; 1 tb Garlic; chopped; 1/4 c Honey; 1 lb Chicken breast; boneless,; 1 tb Lemon or lime zest; 1 ts Cayenne powder; 1 ts Salt; 1/2 ts Ground cinnamon; 1/4 c Coconut milk

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INGREDIENTS

1 ts Cumin seeds
1 Lime; juice from
2 tb Shallots; chopped
YELLOW CURRY PASTE
1 tb Turmeric
1 ts Coriander seeds
1/2 ts Ground cloves
1/4 c Plum wine
2 tb Peanut butter
1 tb Garlic; chopped
1/4 c Honey
1 lb Chicken breast; boneless,
MARINADE
1 tb Lemon or lime zest
1 ts Cayenne powder
1 ts Salt
1/2 ts Ground cinnamon
1/4 c Coconut milk

Servings

INSTRUCTIONS

Slice thin (about 1/4 inch thick) strips of meat off the breasts. Yellow Curry Paste Directions: Place the cumin and coriander seeds in a pan without adding any oil. Dry fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma. Mix the curry paste ingredients together and place in a spice or coffee grinder and grind to a powder. Move curry paste to a bowl. Make the marinade: Add the the marinade ingredients to the bowl with the curry paste and mix well. Place meat strips in the bowl and coat all sides with the marinade. Marinate chciken for at least 2 hours in the refrigerator. Thread marinated chicken strips on wet bamboo skewers. Make sure that the meat is put on in a single layer--do not compress the meat on skewer. Grill over hot coals for 2-3 minutes per side. DO NOT overcook. Serve with peanut sauce. Per serving: 156 Calories (kcal); 8g Total Fat; (42% calories from fat); 3g Protein; 22g Carbohydrate; 0mg Cholesterol; 575mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Satay Chicken - Curry Style (Bills)

1 ts Cumin seeds
1 Lime; juice from
2 tb Shallots; chopped
 YELLOW CURRY PASTE
1 tb Turmeric
1 ts Coriander seeds
1/2 ts Ground cloves
1/4 c Plum wine
2 tb Peanut butter
1 tb Garlic; chopped
1/4 c Honey
1 lb Chicken breast; boneless,
 MARINADE
1 tb Lemon or lime zest
1 ts Cayenne powder
1 ts Salt
1/2 ts Ground cinnamon
1/4 c Coconut milk

Slice thin (about 1/4 inch thick) strips of meat off the breasts.    Yellow Curry Paste Directions: Place the cumin and coriander seeds in a pan  without adding any oil. Dry fry them, stirring, over medium heat for 1 to 2  minutes until they are slightly browned, and give off a roasted aroma. Mix  the curry paste ingredients together and place in a spice or coffee grinder  and grind to a powder. Move curry paste to a bowl.    Make the marinade: Add the the marinade ingredients to the bowl with the  curry paste and mix well.    Place meat strips in the bowl and coat all sides with the marinade.  Marinate chciken for at least 2 hours in the refrigerator.    Thread marinated chicken strips on wet bamboo skewers. Make sure that the  meat is put on in a single layer--do not compress the meat on skewer.    Grill over hot coals for 2-3 minutes per side. DO NOT overcook.    Serve with peanut sauce.    Per serving: 156 Calories (kcal); 8g Total Fat; (42% calories from fat); 3g  Protein; 22g Carbohydrate; 0mg Cholesterol; 575mg Sodium Food Exchanges: 0  Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other  Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (161g)
Recipe Makes: 4 servings

Calories: 220
Calories from Fat: 52 (24%)

Amt Per Serving		% DV

	Total Fat 5.8g	8 %
	Saturated Fat 3.3g	17 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.7g
Cholesterol 65.8mg		20 %
Sodium 87.6mg		3 %
Potassium 395.1mg		10 %
Total Carbohydrate 12.4g		4 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 11.2g
Protein 27.4g		39 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 220

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