What’s for lunch? We say, go Indonesian! These curried skewered strips will surely give your meal a deliciously foreign flavor.
Makes 1 dozen
For the marinade
2 cups chicken strips
2 tablespoons coconut cream
1 teaspoon curry powder
1/2 teaspoon salt
pepper to taste
For the curry dip
1/2 cup coconut cream
1 tablespoon curry powder
1 1/2 tablespoons peanut butter
1 teaspoon brown sugar
1 Marinate chicken strips in coconut cream, curry powder, salt, and pepper to taste.
2 Thread meat through bamboo sticks; set aside.
3 Prepare curry dip: Place coconut cream, curry powder, peanut butter, and brown sugar in a saucepan; boil for 2 minutes. Taste and season, if needed.
4 On a greased electric griller, grill skewered chicken strips over medium to high heat until both sides are cooked through. Serve with dip on the side. You can also use pork strips for this recipe.
Photography by Kai Huang | Prop Styling by Elaine P. Lim
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