- makes 10-12 serves
- preparation 10 minutes
- cooking 5 minutes
- difficulty Easy level
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.
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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.
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