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Shortcut Indonesian Chicken Skewer Recipe


When guests drop by unexpectedly, its always nice to have something fun like an appetizer to serve to them. When you have chicken cutlets from the Chicken Cutlet Module (link at the bottom of this article), you are only 15 minutes away from a delicious and different appetizer. If you dont have any guests, this appetizer may also be served as a quick and easy main dish with rice and Asian vegetables. It is a regular dinner request by my family members.

I always keep coconut milk on my pantry shelves; it is used in several delicious Thai, Vietnamese, and Indonesian dishes. Red curry paste, which is available in the Asian section of most larger grocery stores, keeps indefinitely in the refrigerator; it is a good idea to keep a supply of this on hand too.

Indonesian Chicken Skewers


12-18 appetizer servings; 48 skewers
width="294"
12 chicken cutlets, from the Chicken Cutlet Module
48 6 thin skewers

1/4 cup creamy peanut butter
1 clove garlic, finely chopped
2 tablespoons butter
3 tablespoons soy sauce
1 tablespoon lemon juice
1 teaspoon red curry paste
1 tablespoon sugar
1 14 oz. can coconut milk

Cut each cutlet in half lengthwise, then crosswise, making four pieces from each one. Thread each on a skewer; set aside.

Sauce: Combine the peanut butter, garlic, butter, soy sauce, lemon juice, curry paste, and sugar in a medium saucepan. Slowly bring to a boil. Whisk in the coconut milk and cook over moderately low heat, whisking until the sauce is hot and smooth. The sauce may be refrigerated up to 3 days, if desired.

To serve: Bring the sauce to a boil. Place the skewered chicken in a small casserole or serving dish; pour the boiling sauce over. The hot sauce will heat the chicken and finish cooking it. Alternately, you may place the skewers in a dish and pour the sauce over; cover and reheat in a 350 oven about 20 minutes (I dont like this method as well because the sauce gets on the skewers and they are messy).

Amount Per Serving
Calories 198 Calories from Fat 387
Percent Total Calories From:
Fat 60% Protein 29% Carb. 12%

Nutrient Amount per
Serving
Total Fat 13 g
Saturated Fat 7 g
Cholesterol 37 mg
Sodium 294 mg
Total Carbohydrate 6 g
Dietary Fiber 1 g
Sugars 0 g
Protein 14 g

Vitamin A 1% Vitamin C 1% Calcium 0% Iron 5%


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Recipes Using the Chicken Cutlet Module
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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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