Curried Pork Sate with Rice and Chutney
This delicious curried dish can be made indoors or out—under the broiler or on the outdoor grill.
1/4 cup soy sauce
1/4 cup vegetable oil
3 tablespoons dry red wine
1 tablespoon granulated sugar
1 tablespoon curry powder
1 teaspoon crushed red pepper
2 pounds lean boneless pork, cut into 1 1/2-inch pieces
3 cups cooked basmati rice
1 (9-ounce) jar Major Grey's Chutney
5 (10-inch) skewers
- Preheat broiler.
- Combine soy sauce, oil, wine, sugar, curry powder and crushed red pepper in medium bowl. Add pork; stir to coat. Cover; refrigerate for 2 to 4 hours.
- Thread pork onto skewers; reserve marinade for basting. Grill or broil, turning and basting occasionally with reserved marinade, for 10 to 15 minutes or until pork is no longer pink in center. Discard any remaining marinade. Serve with rice and chutney.
Makes 6 servings.