Cook time: 30 mins
Yield: 2 to 3 serves
Ingredients:
- 550 gm chicken thigh (or chicken breast), cut into small pieces
- 1/2 onion
- 7 skewers
- ½ tsp chicken powder
- ½ tsp salt
- 3 tsp sugar
- ½ Tbsp coriander powder
- ½ Tbsp turmeric powder
- ½ Tbsp cumin powder
- ½ Tbsp sweet paprika powder
- ½ Tbsp chili powder (optional)
- 1 Tbsp curry powder, parrot brand
- a dash of sesame oil
- Cut chicken thigh into 1 to 1 1/2 inches in thickness. Smash onion with a food processor. Mix all ingredients, marinate chicken and put in a fridge at least one day.
- Preheat oven to 200C. Soak skewers in cold water for 10 minutes. Skewer marinated chicken.
- Heat oil in a frying pan over medium heat and cook chicken until both sides are light brown. You don’t want to burn them, so be careful as some sugar was added into the marinade.
- Line a baking sheet with aluminum foil for easier clean up then spray with cooking spray. Bake for 25 minutes. Brush with honey when almost cooked. Insert a needle into the thickest part of the chicken. If no liquid runs out, it’s done. Serve with salad, or peanut satay sauce.
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