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JoNorvelleWalker, sorry, I could have added, the recipe is based from one on a site called Damn Delicious.
Others above are correct, the tenderloin is the smaller breast muscle. I cut them in half lengthwise for satay, as it's easier to thread one piece onto the skewer than several bits of meat.
The curry powder is Malaysian.
Edit to add, I often don't know what the terms used on here mean. Cultural differences I suppose, but Google usually tells me....grits was foreign to me !
JoNorvelleWalker, sorry, I could have added, the recipe is based from one on a site called Damn Delicious.
Others above are correct, the tenderloin is the smaller breast muscle. I cut them in half lengthwise for satay, as it's easier to thread one piece onto the skewer than several bits of meat.
The curry powder is Malaysian.
