Curried Chicken Satay Recipes

CURRIED CHICKEN SATAY WITH FRESH MINT-SOY VINAIGRETTE

Curried Chicken Satay with Fresh Mint-Soy Vinaigrette image

Provided by Food Network

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

24 (6-inch) bamboo or wooden skewers
2 skinless, boneless chicken breast halves
1 1/2 teaspoons curry powder
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
2 tablespoons peanut oil or vegetable oil
2 large egg yolks, beaten*
1/4 cup rice wine vinegar
2 tablespoons finely chopped fresh mint leaves
1 tablespoon soy sauce
1/2 teaspoon ground coriander
1/2 cup regular or roasted peanut oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Steps:

Soak the bamboo or wooden skewers in water for 30 to 60 minutes.
With a sharp knife, cut each chicken breast lengthwise into 12 long, thin strips. Thread 1 strip onto each of the skewers, weaving the skewer back and forth along the length of each chicken strip. Arrange them on a large platter or baking tray.
To prepare the marinade, in a small bowl combine the curry powder, pepper, salt and cumin. Spoon the oil over the chicken strips, turning to coat them evenly, and then evenly sprinkle the dry ingredients over them on both sides. Cover the platter or tray with plastic wrap and marinate in the refrigerator for 1 hour or longer.
To prepare the mint-soy vinaigrette, in a food processor fitted with the steel blade or a blender, combine the egg yolks, vinegar, mint, soy sauce and coriander. With the motor running, slowly drizzle in the oil and continue processing until smooth. Transfer the dressing to a bowl, season to taste with salt and pepper, cover with plastic wrap and refrigerate until ready to serve.
Preheat a hinged indoor grill or panini maker, according to the manufacturer's instructions, or preheat a broiler, outdoor grill, or stovetop grill pan. Grill the skewers, in batches if necessary, until cooked through and nicely browned, about 2 minutes total on a hinged grill or panini maker or 2 minutes per side in the broiler, in a grill pan, or on an outdoor grill. If using an indoor grill, take care that the skewers don't prevent the grill or panini maker from closing properly.
Serve the skewers immediately, passing the vinaigrette for guests to drizzle over their own skewers or to use as a dip.

SATAY CHICKEN CURRY

Satay Chicken Curry image

Make and share this Satay Chicken Curry recipe from Food.com.

Provided by Baz231

Categories Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

500 g boneless skinless chicken
1 small onion
2 garlic cloves
1 inch peeled fresh ginger, finely chopped
4 tablespoons soy sauce
1 teaspoon ground coriander
2 teaspoons brown sugar
2 tablespoons lime juice
1 tablespoon vegetable oil
300 ml coconut milk
4 tablespoons crunchy peanut butter
1 tablespoon Thai fish sauce
1 teaspoon lime juice
1 tablespoon chili powder
1 tablespoon brown sugar
ground black pepper
fresh coriander

Steps:

Cut chicken into pieces, place in a bowl.
Blend all marinade ingredients, pour over chicken, stir.
Cover with cling film, marinate in fridge for at least 2 hours, stirring occasionally.
Remove chicken and grill under preheated grill for 8 to 10 minutes or until cooked, turning and brushing with marinade.
Meanwhile, make peanut sauce by blending peanut butter, fish sauce, lime juice, chilli powder, and sugar.
Pour into saucepan and cook gently for 5 minutes stirring occasionally, season to taste with pepper (and salt if you really must).
Add chicken and stir through.
Serve with rice, garnish with fresh coriander.

Nutrition Facts : Calories 468.2, Fat 31.2, SaturatedFat 16.9, Cholesterol 80, Sodium 1626.2, Carbohydrate 16.5, Fiber 2.7, Sugar 8.4, Protein 34.6

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