3 Yummy Chicken Starters

Veg crispy, finger chips, etc have become boring starters. Instead, we recommend you try these three recipes as starters to impress your family members and guests.

Chicken Satay With Peanut Sauce



Ingredients

500 g boneless chicken breast or thigh cut into thin 3 inch strips
1 small onion, finely chopped
1 tbsp ginger, grated
1 tbsp garlic, chopped
2 tbsp soya sauce
2 tsp red chilli powder
1 tsp coriander powder
2 tbsp oil
1 tbsp brown sugar
2 tbsp lemon juice

Peanut Sauce

300 ml coconut milk
4 tbsp crunchy peanut butter
4 dried red chillies ground
1 tbsp fish sauce
1 tsp lemon juice
1 tsp brown sugar
Salt and pepper to taste

Method

Place all the ingredients for the marinade in a shallow dish and mix well. Add the chicken pieces and coat evenly. Leave aside for three hours. Thread the pieces onto bamboo satay sticks.

Grill the chicken for 10 minutes in a preheated oven at about 180 degree C – turning and brushing occasionally with the marinade. To make the sauce, mix all the ingredients and bring to a boil – serve with the satays.

2. Oriental Chicken Cakes

Ingredients

500 g chicken mince
5 chopped spring onions
½ pod chopped garlic
25 g chopped ginger
3 chopped green chillies
Pinch of thyme
Pinch of rosemary
½ tsp turmeric
15 g chopped coriander
3 egg yolks
Salt and pepper to taste

Sauce

500 g peanut paste
10 dry red chillies
1 tbsp coriander seeds
1 tbsp cumin seeds
20 g lemon grass
10 g garlic
20 g jaggery
1 cup coconut milk
Salt and pepper to taste
2 tbsp oil

Method

Heat oil and sauté the spring onions, ginger, garlic and green chillies. Add thyme , rosemary and turmeric and keep aside. Cool and add to the chicken mince along with the yolks, salt and pepper. Mix and divide the mixture into small balls and shape them into flattened cakes. Grill or bake until cooked to a light brown.

To make the sauce, grind to a thick paste the coriander and cumin seeds, red chillies, garlic and lemon grass. Heat the oil, add the mix and peanut paste, and sauté for 5 minutes. Add the jaggery, coconut milk, salt and pepper and simmer for 5 minutes. Serve the chicken cakes on this sauce.

3. Stuffed Chicken Rolls

Ingredients

250 g chicken mince
1 cup spinach chopped
1 tsp red chilli paste
1 tsp green chilli paste
2 tbsp ginger paste
2 tbsp garlic paste
Salt to taste
1 cup cornflour
2 tbsp flour
1 egg
Oil for frying

Method

Add the red chilli paste (reserving ¼ tsp) to the chicken mince and keep aside. Heat oil, sauté the spinach till soft, then add salt, green chilli, ginger and garlic pastes. Remove excess water from the spinach. Make an oval of spinach and coat it with a layer of mince to create a cigar-shaped roll.

Make 10-15 such rolls. Wrap each roll with a piece of foil, twisting both ends, and poach them in boiling water for 10 minutes. Beat the flour, ¼ tsp red chilli paste, some water and egg to make a batter. Coat the rolls in the batter and roll in the cornflakes. Shallow-fry till golden brown and serve hot with tomato-chilli sauce.