Chicken Satay

courtesy of Cooking Thai Food in American Kitchens by Malulee Pinsuvana

Marinade:
3 slices ginger, crushed
3 cloves garlic, crushed
1 T curry powder
1 T coriander powder
1 t salt
2 T butter
3 T light cream
1/2 C coconut milk + extra for basting

Cut 2 lbs chicken into one inch strips. Combine the above and pour over the chicken. Allow to marinate for at least two hours. Thread the chicken onto skewers and grill, basting with the remaining coconut milk. Good alone or with peanut sauce.

It helps a LOT if you soak the wooden skewers in water before using – otherwise they tend to break or burn.

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