Chicken satay

SUNDAY MORNING BLUES

I'm feeling lonely. Everyone in my house is still sleeping and my friends have better things to do today. I have a killer headache. What better time to up date this blogger thinga mabobba. What do you feel like making today. Oh how about Coconut chicken satay. Excellent idea Sally. Ok then this is what we are gonna do. (The voices are talking to me again)

COCONUT CHICKEN SATAY.

4 boneless, skinless chicken boobs,

1/2 cup coconut milk,

4 cloves garlic, crushed,

2 tbsp fresh coriander, chopped up real small,

2 tbsp fish sauce,

1 tbsp soy sauce,

1 tsp each of tumeric and ground cumin,

1/2 lime juice.

Now we get to play with sharp knives. My personal favorite is my big yellow handled french cooks knife. Sharp as a a razor (well it was when it was new) and a very nice weight in my hand.

Slice up your chicken into bite size pieces or strips. Whatever you prefer. But it into a bowl.

In a seperate mixing bowl put all your other ingredients and mix well. Chuck this on top of your chicken making sure it's evenly coated and let it mainade for a minimum of 1 hour.

Now chop up an onion in nice size chunks and a green pepper/red pepper and stir fry them a little before adding your chicken pieces. Saute until almost cooked through and then add the rest of your marinade and cook until the sauce thickens.

It is oh so good. I served mine over brown rice vermicelli noodles. It was vey, vey yummy. So much so it made me dance around in my nuddy pants for an hour.