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Curried Chicken Satay

Note: This recipe can easily be doubled.

Serves 2 people

1 skinless, boneless chicken breast
3 Tablespoons plain non-fat yogurt
2 teaspoons curry powder, hot or mild
1 clove garlic, grated
1/2 teaspoon fresh grated ginger
1 Tablespoon fresh grated onion
1/4 teaspoon salt

Pound the chicken breast with a meat tenderizer or mallet until it is almost double in size. Cut it into thin strips and pieces. In a small bowl combine the rest of the ingredients and mix well. Place the chicken in the curry mixture and let marinate for 10 minutes.

Thread the chicken onto four bamboo skewers that have been soaked in water for 30 minutes to prevent burning. Grill or broil until cooked through. Serve with rice or as an appetizer.

Amy Sherman is a writer, recipe developer, and restaurant reviewer in San Francisco. She is the editor of Cooking with Amy, a food blog, and recently wrote WinePassport:Portugal.

If you'd like more delicious recipes and wine pairings, join my website.



Visit 's wine and food blog Cooking with Amy.


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