Hanna's curry saté

Name: hanna's curry saté
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Surinamese
Ingredients: 4 el sunflower oil; 1 lemon pressed out; 1 tl ground cumin (djinten); 4 tl curry powder hot; 1 tl ginger powder (djahé); 2 tl sambal Badjak; 400 g chicken breast in cubes of 2 x 2 cm; 1 kg potatoes something crumbly; 1 liter chicken bouillon of 2 tablets; 1 look coconut milk 400 ml; 3 dishes haricots verts (a 150 g), in 1 cm pieces; 1 tray bean sprouts 125 g

A nice Surinamese recipe. The main course contains the following ingredients: poultry, sunflower oil, lemon (squeezed), ground cumin (djinten), curry powder (hot), ginger powder (djahé), sambal badjak, chicken fillet (in cubes of 2 x 2 cm), potatoes (slightly crumbly ), chicken broth (from 2 tablets), coconut milk (400 ml), haricots verts ((a 150 g), in 1 cm pieces) and bean sprouts (125 g).

Ingredients

Kitchen Stuff

12 skewers, soaked in water for at least 30 minutes

Directions

Pour 2 tbsp oil into a bowl and mix with 2 tbsp lemon juice, cumin, 2 tsp curry powder, ginger powder, sambal and salt to taste. Add the chicken and marinate 10 min.
Thread the chicken cubes on the satéprikkers.
Peel the potatoes and cook them in the stock for 20 minutes. Drain and sprinkle with the rest of the curry powder. Allow the potatoes to finish off the fire with the lid on the pan.
Heat the rest of the oil in a large frying pan. Fry the chicken in brown for 4 minutes. Pour in the coconut milk and let it cook for 5 minutes on low heat.
In the meantime, cook the haricots verts in 6 minutes until al dente. Drain and mix with the bean sprouts. Divide the vegetables and potatoes over 4 plates and place the curry saté. Serve with the coconut sauce.