SATAY CHICKEN CURRY
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
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
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.
SATAY CHICKEN CURRY
Steps:
- Cut the chicken with medium bite-size pieces. Season the chicken pieces with coconut milk, turmeric, chilli powder, curry powder, salt, and lemongrass. Mix well, set it aside and marinate for at least 1 hour. ( If you have more time you can leave it for more hours or keep it in the fridge overnight. )
- Heat the skillet or grill pan over medium-high heat. Drizzle one tablespoon of oil and char the chicken for 2-3 minutes on each side. Set it aside and keep it warm.
- Heat the pan into medium heat, add 2-3 tablespoons of oil, saute the onions until translucent, follow with chopped garlic and lemongrass and cook until the onions are slightly brown.
- Then add the seasonings turmeric, chilli powder, and curry powder for few seconds.
- Pour the coconut milk, water, and peanut butter. Season with salt and sugar. Stir it well and bring it to simmer.
- Placed the grilled chicken pieces back in the curry sauce and cook with low-medium heat for 8-10 minutes until cooked through. ( If the sauce is too thick, add more water if needed. )
- Make a taste test and add more salt or sugar to your taste.
- Turn off the heat and add chopped spring onions and chilli slices.
- Transfer to serving plate, topped with roasted crushed peanut, and chopped coriander. Simply serve it with plain rice, coconut rice, naan or flat bread.
Nutrition Facts : Calories 588 kcal, Carbohydrate 15 g, Protein 26 g, Fat 49 g, SaturatedFat 26 g, TransFat 1 g, Cholesterol 123 mg, Sodium 1351 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 19 g, ServingSize 1 serving
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.
CHICKEN SATAY
This recipe is part of Food Editor Barney's 'cooking with kids' series. Here, Barney and his daughter Maisie make chicken skewers with peanut sauce
Provided by Barney Desmazery
Categories Main course
Time 40m
Yield Makes 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 117 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
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
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