Chicken Satay W Peanut Sauce Cucumber Relish Food

CHICKEN SATAY W/ PEANUT SAUCE & CUCUMBER RELISH

Steps:

• 1. Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for up to 2 hours.
• 2. Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through.
• 3. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
• 4. PEANUT SAUCE: In a bowl, first whisk together the peanut butter along with water. Add the remaining wet ingredients and whisk well. Finally add the sugar, ginger and the chill sauce until incorporated. Keep refrigerated.
• 5. THAI CUCUMBER RELISH: Mix all ingredients together and chill until serving.

CHICKEN SATAY WITH SPICY PEANUT SAUCE AND CUCUMBER RELISH

Steps:

• In bowl combine 1/2 cup coconut milk, fish sauce, 2 teaspoons red curry paste, 1 teaspoon brown sugar, ciclantro, and turmeric.
• Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat. cover and refrigerate for up to 4 hours.
• While marinating, bring the 1 cup coconut milk to a simmer. Whisk in 2 tablespoons curry paste until dissolved. Whisk in peanut butter, stock and 1/4 cup brown sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and ad lime juice. Set aside to cool to room temperature.
• Prepare relish: Peel, half, and thinly slice cucumber. Thinly slice shallots and chili. Mix in a small bowl. Heat the vinegar, 3 teaspoons brown sugar, and 1 teaspoon salt in a small saucepan, stirring until mixture reaches a boil and sugar is dissolved, about 3 minutes. Remove from heat, cool to room temperature, and then pour over cucumber mixture.
• Prepare grill and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 5 to 7 minutes, or until cooked through, turning once. Serve with peanut butter sauce and cucumber relish.

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• For the chicken: Cut the chicken tenders into 2-inch pieces and put in a large container. Whisk together the yogurt, curry powder, hot sauce, garlic, shallot, ginger and some salt in a small bowl. Pour over the chicken, cover and marinate, refrigerated, for 1 to 2 hours.
• Meanwhile, soak the wooden skewers in water.
• When ready to cook the chicken, heat a grill pan over medium heat.
• Remove the chicken from the marinade and thread 2 pieces onto each skewer. Grill the chicken until cooked through with nice grill marks, 3 to 4 minutes per side. Let cool. Cover and refrigerate.
• For the peanut sauce: In a small pot, heat the oil. Cook the curry powder, garlic, shallot and ginger until the aromatics are soft. Scrape this into a blender and add the peanut butter, coconut milk, soy sauce, brown sugar, hot chili oil, lime juice and a pinch of salt. Blend, adding the hot water a little at a time to thin it and make it smooth. Transfer to a bowl, cover and refrigerate.
• To serve, put a bowl or ramekin of the peanut sauce in the center of a round serving plate. Arrange the skewers in a circular pattern around the bowl with the meat facing toward the center. Sprinkle with the cilantro.

CHICKEN SATAY WITH SPICY PEANUT SAUCE AND CUCUMBER RELISH

Steps:

• In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate for up to 4 hours.
• Meanwhile, prepare the sauce: Bring the coconut milk to a simmer in a small saucepan. Whisk in curry paste until dissolved, about 1 to 2 minutes. Whisk in peanut butter, stock and sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and add tamarind juice and salt. Set aside to cool to room temperature.
• Prepare relish: Place cucumber, shallot, and chili slices in a small bowl. Heat the vinegar, sugar and salt in a small saucepan, stirring, until mixture reaches a boil and sugar is dissolved, about 3 minutes. Remove from the heat, cool to room temperature, and then pour over cucumber mixture. Garnish with cilantro leaves and set aside.
• Prepare grill and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 5 to 7 minutes, or until cooked through, turning once. Serve with peanut sauce and cucumber relish.

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl; add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours.
• Thread marinated chicken pieces onto skewers.
• Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side.
• Bring 3/4 cup coconut milk to a simmer in small saucepan or skillet over medium heat. Stir 1 tablespoon curry powder into the coconut milk and simmer for 4 minutes. Add chicken broth, peanut butter, 1 tablespoon sugar, lime juice, and 1 tablespoon fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.

CHICKEN BURGERS WITH SATAY SAUCE AND SPICY CUCUMBER RELISH

Steps:

• Prepare cucumber relish first by dissolving sugar in vinegar.
• Add remaining ingredients and stir well.
• Allow to sit at room temperature for at least half an hour.
• Prepare satay sauce by mixing all ingredients until smooth; set aside.
• To prepare burgers, whisk together peanut butter with Tabasco and chicken broth until blended.
• Check ground chicken to be sure it isn't very wet; if it is, blot it with paper toweling.
• In another bowl, stir up chicken with garlic, cilantro, mint, and salt, squeezing mixture with your hands to incorporate ingredients.
• Stir peanut butter mixture into chicken mixture and blend until smooth.
• Form into four thick patties.
• Cook patties on grill or in skillet for about 4 minutes on each side or until cooked through.
• Serve burgers on either buns or warmed flour tortillas, with satay sauce and spicy cucumber relish.

CHICKEN SATAY

Steps:

• KIDS the writing in bold is for you. GROWN-UPS the rest is for you. Make a yummy marinade. Peel the ginger and help them to finely grate it and tip it into a bowl. Repeat with the garlic and lime zest. Halve the lime and get your child to juice it, then mix it in a bowl with the honey, soy, curry powder and peanut butter. Get them to give it a good mix, adding a small splash of water if it's too stiff, then help them spoon two-thirds of the mix into a small pan. Set aside for Step 4.
• Now for some chicken bashing! Put the chicken in the sandwich bag, one breast at a time, getting your child to flatten each one with a rolling pin or a meat mallet - this isn't essential, but they like doing it.
• Mix the chicken with the marinade you made. Cut the chicken into strips, tip it into the remaining third of the peanut-butter mix, then get your child to stir well. Cover with cling film and chill until required. This can be done up to 3 hrs ahead.
• Cook your tasty sauce. While the chicken is marinating, pour the coconut milk into the pan and get your child to stir together with the peanut butter mix. The sauce needs to be heated gently and stirred - suitable for confident seven- or eight-year olds, under strict adult supervision.
• 'Sew' the chicken onto the skewers. The chicken needs to be threaded into 'S' shapes onto the skewers. Get your child to thread the skewers away from themselves, being careful of the sharp points. Younger ones might find this a little fiddly, so they could just push on small chunks.
• Paint the tray with oil and cook the chicken. Heat the grill to high and get your child to brush a baking tray with oil. They can then line up the skewers on the tray. Grill the skewers for about 10 mins, turning occasionally, until lightly charred.
• Make cucumber ribbons with a peeler. Using a swivel-blade peeler, get your child to peel the cucumber into a bowl, then carry on peeling the cucumber flesh into ribbons until they get to the seeds. Repeat with each side of the cucumber.
• Mix a dressing for the cucumber. Get your child to mix the vinegar and sugar until the sugar dissolves - explain what dissolves means. Add the sweet chilli, if using, then pour over the cucumber. Add coriander if your child likes it, or serve on the side for the grown-ups. To serve, put the skewers on a platter, the sauce and salad in bowls, and serve with rice and lime wedges on the side.