BY CHEF SURAJIT BANERJEE
EXECUTIVE CHEF
MARASA SAROVAR BODHGAYA
INGREDIENTS:
Coconut milk -0.025 lt
lemon grass slewers -20 gms
chicken supreme- 180 gms
curry powder-5 gms
sugar -15 gms
red chilli paste -5 gms
salt -1 gms
red curry paste -15 gms
peanut butter -25 gms
dark soya – 0.015 lt
cider vinegar -0.01 lt
peanut -15 gms
cilantro- 20 gms
METHOD:
Place chicken in a large bowl . To make the marinade, whisk together the soy sauce, peanut butter, rice vinegar, lime juice, sesame oil, honey, ginger, garlic, crushed red pepper and salt/pepper until combined. Reserve a couple tablespoons of the mixture and pour the rest over top of chicken until completely coated.Marinate the chicken overnight . Simply whisk together all the ingredients for the peanut sauce in a medium bowl and set aside until ready to serve.Thread the chicken onto the skewers and preheat the grill or grill pan on medium-high heat, making sure to spray the grill grates with non-stick spray to prevent the chicken from sticking.Place the chicken skewers on the grill and cook them about 5 to 6 minutes on each side, brushing with the reserved marinade until the chicken is cooked through. Top with chopped cilantro and green onions “
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