SATAY CHICKEN CURRY (MALAYSIAN)
Recipe video above. Forget skewers - THIS is how you get a satay fix! This Malaysian Chicken Satay Curry features chicken marinated in a homemade satay seasoning, simmered in a heady peanut satay sauce that's coconuty and heavily seasoned. Truly restaurant quality. Yet -simple. No hunting down unsual ingredients!Spice level: Pretty warm buzz but not that spicy. If concerned, read note 1 & 3 for how to play it safe with the chilli!Adapted from a Satay recipe by a Malaysian chef and the Satay Sauce from Chinta Ria, a popular Sydney Asian restaurant - refer Note 10.
Provided by Nagi | RecipeTin Eats
Categories Dinner
Number Of Ingredients 26
Steps:
- Combine Satay Seasoning ingredients in a small bowl.
Nutrition Facts : Calories 600 kcal, Carbohydrate 17 g, Protein 40 g, Fat 44 g, SaturatedFat 20 g, Cholesterol 143 mg, Sodium 1034 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
COCONUT CHICKEN SATAY WITH PEANUT SAUCE
Juicy chicken chunks marinated in coconut milk, turmeric and lime juice skewered and grilled with a luscious peanut butter red curry dipping sauce!
Provided by Cayla Atha
Categories Main Course Sauce
Time 40m
Number Of Ingredients 13
Steps:
- Place kebab skewers (soak 10) onto a cooking sheet and cover with water. Place a pot lid or something weighted onto skewers so they stay covered and let soak until ready to skew.
- Combine the first five ingredients in a large bowl or tupperware. Slice chicken breasts into 1" pieces (slice lengthwise, then dice), season lightly with salt and pepper and place into bowl, covering all pieces.Place bowl into refrigerator for at least 10 minutes, preferably 20-30.
- Combine all ingredients for the peanut sauce and taste for seasoning.
- Heat outdoor grill to 400 degrees or start to warm a grill pan over medium heat.
- After chicken has marinated, skew 6-7 chicken pieces onto skewers leaving room on one end. Thread the chicken pieces twice through the skewer so they're less likely to fall from stick.
- On outdoor grill, cook kebabs for about 5 minutes per side. On indoor grill pan, spray with cooking spray (not needed if you have a nonstick pan) and cook for the same time or until chicken is no longer pink.
- Serve on their own or over rice! Top with peanut sauce and place more on the table for dipping. Let chicken rest for a few minutes before sliding off of kebabs!
CHICKEN SATAY WITH PEANUT SAUCE
Perfectly grilled chicken satay skewers in the most flavorful marinade. Served with THE BEST creamy peanut sauce ever!!!
Provided by Chungah Rhee
Categories asian inspired
Yield 6 servings
Number Of Ingredients 17
Steps:
- To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce. In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes. Serve immediately with peanut sauce.
EASY CHICKEN SATAY
Savory chicken served on skewers with a slightly sweet peanut sauce.
Provided by Shannon :)
Categories World Cuisine Recipes Asian
Time 2h45m
Yield 5
Number Of Ingredients 16
Steps:
- Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
- Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
- Preheat a grill for medium-high heat.
- Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.
Nutrition Facts : Calories 417.8 calories, Carbohydrate 21.2 g, Cholesterol 39.6 mg, Fat 28.6 g, Fiber 3 g, Protein 24.1 g, SaturatedFat 15.8 g, Sodium 571.3 mg, Sugar 14.7 g
EASY CHICKEN SATAY WITH PEANUT CHILLI SAUCE
Steps:
- Begin by soaking 8 wooden skewers in water for half an hour. This will prevent them from burning when cooking.
- Place the sliced chicken breast in a large bowl with the rest of the chicken skewer ingredients. Mix together using your hands and massage the sauce into the chicken for a minute. Cover and place in the fridge to marinate for at least 30 mins (up to overnight).
- Whilst the meat is marinating, place all of the satay sauce ingredients EXCEPT for the lime juice into a small pan.
- Heat over medium heat whilst stirring with a wooden spoon. The sauce will look thin at first, then as it comes close to boiling point, it will start to thicken. Don't let the sauce boil, just turn down the heat as it approaches boiling point and stir until thickened, then turn off the heat and stir in the lime juice.* Note 1
- Take the skewers out of the water and give them a shake to remove excess water, then thread the chicken strips onto the skewers, and place the skewers on a plate.
- Brush a little oil on the griddle (or BBQ), then heat until smoking. Place the skewers on the griddle and cook for 8-10 minutes until golden brown - turning a couple of times during cooking (you could grill/broil the skewers if you prefer). Cut into the thickest part of one of the pieces of chicken to check it's cooked. There should be no pinkness to the chicken.
- Place the skewers on plates, then reheat the satay sauce if you like it hot. Serve in a bowl with the skewers. Top with fresh coriander (cilantro) and a few slices of red chilli. If you like lots of toppings, you can also top with chilli flakes, a little red onion, a few chopped peanuts and some sesame seeds.
Nutrition Facts : Calories 252 kcal, Carbohydrate 6 g, Protein 23 g, Fat 16 g, SaturatedFat 11 g, Cholesterol 62 mg, Sodium 624 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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- Place cubed chicken a large zip-top bag. In a medium bowl, whisk together coconut milk, soy sauce, garlic, brown sugar, curry powder, ginger, salt and pepper.
- Preheat grill for medium-high heat. Thread chicken onto skewers (discard marinade). Cook for about 10 minutes, or until chicken is no longer pink, turning once halfway through cooking time.
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4/5 (4)Estimated Reading Time 3 mins
- PREP INGREDIENTSDice chicken into 2-3cm chunks for the chicken satay. Prepare the veggies by slicing courgettes, removing the ends from the green beans, cutting the onion into small wedges and crushing the garlic.
- COOK RICECombine jasmine rice with coconut milk and water in a small saucepan. Bring to the boil, stir, then reduce the heat down to very low, cover with a tight fitting lid and leave for 15 minutes. After 15 minutes turn the heat off completely and leave rice to sit for another 10 minutes, with the lid on.
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- Slice the chicken into long thin strips, you'll have about 15 for 1 lb of chicken. Place in a shallow dish. Combine all other marinade ingredients and pour over chicken. Chill for at least one hour.
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- Open the can of coconut milk and stir it well. Measure 3/4 cup and set it aside for the rice. Dump the remaining coconut milk (it’s about 3/4 cup) into a large bowl. Stir in the brown sugar, fish sauce, soy sauce, turmeric, and curry powder. Add the chicken and toss to coat. Set aside to marinate for at least an hour and up to 24 hours (or longer).
- Combine the rinsed and drained rice, 3/4 cup coconut milk, 1/4 cup water, and salt in a medium saucepan. Stir. You can mix this several hours before cooking just to get it out of the way. When ready to cook: bring to a simmer over high heat. Turn heat to low. Cover. Cook 15 minutes. Remove pan from heat. Don’t uncover for at least 10 more minutes.
- Thread the chicken breasts onto small (6-inch) skewers. Heat one or two large skillets over medium-high heat. Add a tablespoon of oil (or so) into each skillet. Add the skewers, alternating them head to toe to fit as many as possible into the pan at one time. Cook for about a minute a side — if you cut them more thickly than I have here, you may need to cook them a little bit longer. Transfer skewers to a plate and repeat with the remaining chicken.
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- Soak skewers in water if you don’t want them to cook/burn in the oven (I didn’t because I like to skip steps).
- Cut the chicken breasts into strips and thread them onto about a dozen skewers. Place the prepared skewers on a foil-lined baking sheet and set aside (you can stick them in the fridge if you’d like).
- In a food processor or blender puree the peanut butter, coconut milk, lime juice, vinegar, honey, garlic, jalapeno, and chili powder together. Remove ¼ cup of the peanut mixture and drizzle/brush it over the raw chicken skewers.
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- Combine the remaining ingredients and pour over the chicken.Note: Don't put all of the marinade in the bowl. Reserve some to be used as a dipping sauce. If you don't have enough, make an extra batch.
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