Quick Chicken Tikka Satay
Pan-cooked chicken, jalapeno pepper and yogurt, warmed with ginger and curry powder, a South Asian starter.
16 min · Serves 3 · Easy
Ingredients
Method
Start cooking mode- Prep 8 min · Cook 8 min · 16 min total
- easy
- 1
Chop the peppers, garlic and ginger in a food processor. In a bowl, mix the above ingredients with the curry powder and yogurt.
- 2
Cut the chicken breasts into narrow strips. Paint the chicken strips with the spicy-yogurt mixture. Use a spoon, brush or your hands. Refrigerate it to marinade as long as you can. 10 minutes will do but it will be better if you have 30 minutes.
- 3
Heat the oil in a skillet, iron preferred, and when really hot toss the chicken strips inches Cook on each side until brown or black.
- 4
Serve with toothpicks,a small bowl of chopped coriander, plain yogurt, or any other condiment you find in your refrigerator. Dried figs, blue cheese, chutney and pine nuts might be considered.
- 5
Serve with left-over rice if you have it.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
