Tempeh (Or Chicken) Satay With Curried Cashew Sauce

Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

Tempeh and cashews stand in for the traditional chicken and peanuts in this classic Indonesian dish. Cooking Light, SEPTEMBER 2002

Ingredients Nutrition

Directions

  1. To prepare tempeh or chicken:.
  2. If using tempeh cut into 40 cubes; if using chicken cut into bite size pieces.
  3. Combine first 6 ingredients in large nonstick skillet; add tempeh/chicken, tossing lightly to coat.
  4. Bring to a boil, cover, reduce heat to low, and simmer 15 minutes.
  5. Uncover mixture and increase heat to medium-high.
  6. Cook 4 minutes or until golden brown or done, turning frequently. Cool.
  7. To prepare sauce:
  8. Heat a small saucepan coated with cooking spray over medium-high heat.
  9. Add onion, 2 teaspoons ginger, salt, and 2 garlic cloves; sauté 5 minutes.
  10. Stir in curry powder and turmeric; sauté 1 minute.
  11. Add water. Bring to a boil, and cook 1 minute.
  12. Cool 5 minutes.
  13. Pour onion mixture into a blender, and add cashews and lemon juice. Process until smooth.
  14. Place a toothpick in each tempeh/chicken piece.
  15. Serve with warm cashew sauce.
  16. For Vegetarian do not use Chicken.