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
CHICKEN SATAY
Why go out for Thai food when you can make it at home? These delicious Thai-style chicken satay are made of chicken marinated in a peanutty sauce, and then grilled.
Provided by BROWNYN
Categories World Cuisine Recipes Asian Thai
Time 2h40m
Yield 12
Number Of Ingredients 8
Steps:
- In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
- Preheat a grill to high heat.
- Weave the chicken onto skewers, then grill for 5 minutes per side.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 4.1 g, Cholesterol 68.4 mg, Fat 3 g, Fiber 0.7 g, Protein 28.8 g, SaturatedFat 0.7 g, Sodium 693.9 mg, Sugar 1.8 g
CURRIED CHICKEN SATAY WITH FRESH MINT-SOY VINAIGRETTE
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 15
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.
CURRY CHIPOTLE SATAY
Beef sirloin is marinated in a smoky spicy sauce, then broiled and served with a Thai peanut sauce for dipping. This can also be cooked on the grill.
Provided by Aaron B. Smith
Categories World Cuisine Recipes Asian
Time 20m
Yield 16
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the soy sauce, vinegar, peanut oil, chipotle chile powder, red curry powder and sea salt. Add the meat to the mixture and toss to coat. Cover and refrigerate for at least 30 minutes to marinate.
- Preheat your oven's broiler. Thread the meat onto skewers. Pour any leftover sauce into a small saucepan or microwave safe dish. Bring the sauce to a boil, and cook for a few minutes.
- Broil the skewers, turning frequently, for about 10 minutes, or until meat reaches your desired degree of doneness. Baste frequently with the sauce. Serve with Thai peanut sauce for dipping.
Nutrition Facts : Calories 101.4 calories, Carbohydrate 5 g, Cholesterol 15.1 mg, Fat 6.6 g, Fiber 0.6 g, Protein 5.4 g, SaturatedFat 3.1 g, Sodium 408.8 mg, Sugar 2.6 g
BEEF OR CHICKEN SATAY WITH PEANUT SAUCE
Thai style chicken or beef kabobs. These are very flavorful when marinated overnight. The recipe listed is for a large group. Perfect for potlucks. (Prep time is marinade time).
Provided by c0dphish
Categories Chicken
Time 2h2m
Yield 20 2oz. Servings
Number Of Ingredients 15
Steps:
- Method for meat and marinade: Trim the meat and cut into long thin strips.
- Combine all of the marinade ingredients, add the meat, and let marinate under refrigeration for at least 2 hours and up to 12 hours.
- Soak bamboo skewers in water for a least 10 minutes before you are ready to grill the satays.
- Thread the meat on the skewers, one strip per skewer.
- Skewer meat can be returned to the marinade to hold until cooking time.
- Place the skewered meat on the grill or boiler rods.
- Grill or broil undisturbed for about 1 minute, turn and grill 1 minute more for medium rare, or as needed for the desired doneness.
- Server the satays with the spicy peanut sauce.
- Method for Spicy Peanut Sauce: Process all ingredients in food processor until smooth.
- Cover and set aside at room temperature for 1 hour or overnight in the refrigerator.
- Bring to room temperature before using, and stir briskly or reprocess to mix.
CURRIED CHICKEN SATAY
Wolfgang Puck's recipe, seen in Everyday with Rachael Ray. Add an additional hour to the time for marinating the chicken.
Provided by Recipe Reader
Categories Chicken
Time 45m
Yield 24 kabobs, 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak 24 short bamboo skewers in water for 30 minutes.
- Slice chicken breast lengthwise thinly into 24 strips and thread onto skewers. Place on baking sheet.
- In a small bowl, combine curry powder, cumin, salt, and pepper.
- Brush the chicken with 2 TBS peanut oil and sprinkle all over the spice mixture.
- Refrigerate for 1 hour.
- In a food processor, combine rice vinegar, mayo, soy sauce, mint, coriander and 1/4 tsp each salt and pepper.
- Slowly drizzle in the peanut oil.
- Transfer the vinaigrette to a bowl and refrigerate.
- Preheat a stove top grill pan and grill the chicken skewers over high heat, about two minutes per side.
- Serve with the vinaigrette.
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