makes
10-12
prep
10 minutes
cook
5 minutes
difficulty
Easy
makes
10-12
serves
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Bring A Plate
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
Ingredients
- 600 g chicken tenderloins, sinew removed
- 10 - 12 Bamboo skewers
Marinade
- ¼ cup curry powder
- 250 ml (1 cup) soy sauce
- 8 garlic cloves
- 1 - 2 tsp crushed ginger
- 110 g (½ cup) caster sugar
- 1 long green chilli, chopped
To serve
- cucumber
- coriander
- spring onion
Marinating time: 1 hour
Instructions
- For the marinade, place all the ingredients in a blender or food processor and blitz until smooth. Pour into a large bowl.
- Add the chicken tenderloins to the marinade, toss to coat well, then cover and refrigerate for at least one hour or overnight if time permits.
- Meanwhile, soak as many bamboo skewers as you have tenderloins in cold water to stop them burning during cooking.
- Preheat a lightly oiled chargrill pan or barbecue over high heat. Cook the sartees for 3 minutes on each side or until golden and cooked through. Serve with cucumber, coriander and spring onion.
Photography by Adam Liaw.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Bring A Plate
