Ingredients:
- 1 tbsp curry powder
- 1 tbsp sugar
- 1/4 cup (2 oz) light olive oil
- 1/4 cup (2 oz) soy sauce
- 2 cloves garlic, minced
- 1 to 2 lbs boneless chicken (breast or thigh) cut into 3/4" cubes or long strips
Preparation:
- In a bowl, large enough for all the chicken (or a large Ziploc bag), place the curry powder, sugar, oil, soy sauce and garlic and stir together well.
- Add the chicken and mix well, cover and keep in refrigerator at least 2 hours (I usually leave it overnight), stirring occasionally so that all the chicken marinates evenly.
- When ready to cook the chicken, thread it onto metal or bamboo skewers (soak bamboo skewers in water for about 15 minutes so they won't burn.)
- These are excellent when cooked on a barbeque, but you can also cook them in your oven by placing them on a metal rack on a foil lined cookie sheet, and broiled about 4-6" below the heating element until the chicken is completely cooked (about 4 mins. each side.)
- Serve with Peanut Sauce and watch it disappear!
Notes:
- we enjoyed this recipe, and would make it again.
- The singapore chicken satay kabobs are the ones at the bottom left in the above photo.