Satay Chicken Curry Malaysian Food

CHICKEN SATAY (THE BEST RECIPE!)

Steps:

• Cut the chicken meat into small cubes. Set aside.
• Blend all the he Marinade ingredients in a food processor. Add a little water if needed.
• For the chicken satay dipping sauce, please click here: satay peanut sauce recipe.
• Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.
• Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce the fresh cucumber pieces and onions.

SATAY CHICKEN CURRY

Steps:

• Chop the pepper, onion and chilli (if using) into equal sized strips
• Chop the chicken into equal sized pieces
• Boil some water in the kettle, then measure out 300ml of boiling water
• To the boiling water, add the coconut & peanut butter and curry powder - stir to mix so there are no lumps. Don't worry if the peanut butter doesn't completely dissolve.
• Heat oil in a large, non-stick wok or pan
• Add the chicken and onions to the hot wok, stir
• Add the 1 tsp turmeric to the chicken and onions, stir
• Cook on high heat for 5 minutes
• Add the peppers to the wok, stir, and cook for a further 2 minutes
• Add the crushed garlic and ginger and cook for a further 2 minutes until the smell of raw garlic
• Add the soy sauce, stir then proud in the curry sauce and peanut butter mixture
• Bring the mixture to a simmer and add the lemon juice, simmer on low for 5 minutes and the sauce will thicken slightly
• Turn off the heat, and stir through the fresh, chopped coriander (if using). Your chicken should be cooked through and sauce thick at this point.
• Serve and enjoy! I like to serve this Satay curry with rice.

MALAYSIAN CHICKEN SATAY RECIPE

Steps:

• Cut the chicken meat into bite-size pieces of 1.5 cm cubes.
• Cut some chicken skin into small pieces for later use.
• Add Marinade (A) with the chicken
• Cut the ingredients in Marinade (B)into small pieces and blend with the vegetable oil until it becomes a paste. Combine with the chicken.
• Marinate it for at least three hours before grilling, or better for at least 24 hours if time is permitted.
• Soak the wood skewers in water for half a before using them.
• Pierce the skewer through the chicken meat, alternate with a piece of chicken skin that you reserved earlier. Leave a small gap between each piece of meat.
• Grill over a small flame until the satay turns golden brown with some char marks.

MALAYSIAN CHICKEN SATAY

Steps:

• Soak 20-24 think bamboo skewers in warm water for 30 minutes.
• To make the chicken satay, mix together the curry powder, turmeric, brown sugar, onion, garlic, salt and oil in a large bowl. Add the chicken thigh pieces to the marinaded and combine thoroughly. Marinate the chicken for at least 1 hour (or preferably overnight in the refrigerator).
• Preheat the grill to medium-high heat 400-450 F (204-232 C). Thread 3-5 pieces of chicken onto each skewer, depending on the size of the chicken pieces. The chicken should cover only the top third of the skewers.
• Grill the skewers for 2-3 minutes per side, then move the skewers to medium heat (350F [177 C]) and cook the skewers for a further 2-3 minutes per side until the chicken is opauq all the way through when cut open.
• Serve the satay skewers with the peanut sauce, cucumber and red onion.

SATAY CHICKEN CURRY (MALAYSIAN)

Steps:

• Combine Satay Seasoning ingredients in a small bowl.

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.

SATAY CHICKEN CURRY

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.

SLOW COOKER CHICKEN SATAY CURRY

Steps:

• Slice the onions, peel and grate the garlic and ginger and trim any sinew from the chicken thighs before cutting them into large pieces (dividing each thigh into three roughly). Put everything into the slow cooker.
• Add the crumbled chicken stock cube, sugar, coriander, spice mix (turmeric, curry powder, chilli flakes and powder, cinnamon) and stir to coat the chicken and onions. Add the lime juice, soy sauce and rice wine vinegar.
• Sprinkle over the corn flour and stir through to cover the ingredients.
• Add the peanut butter and coconut milk.
• Mix well to combine all of the ingredients and then cook on low for 6-8 hours.
• Serve with freshly cooked jasmine rice.

MALAYSIAN CHICKEN SATAY

Steps:

• Cut chicken thigh (and skin) into thin strips of 1inch slices. Blend onion in a food processor. Mix all ingredients in a plastic container, cover and refrigerate for several hours or preferably overnight.
• After marinating, thread the marinated chicken through soaked skewers. Thread the skin in between meat slices. This makes the satay more tender and juicy.
• Arrange the skewers on a heated grill or barbecue and grill until meat is evenly browned on both sides and cooked through. Prick meat with a toothpick. If no liquid runs out, it's done.
• Serve with satay sauce, cucumber and onion.
• Ground the first 6 ingredients with a pestle and mortar (or you can also use a food processor).
• Heat oil in a wok/pan and fry the ground ingredients until the oil rises to the top.
• Add the other ingredients. Bring to a boil, then simmer the sauce for about 15 minutes until the gravy turns thick and oil separates from the gravy. Stir constantly so the sauce doesn't get burnt.

GORDON RAMSAY'S MALAYSIAN CHICKEN CURRY

Steps:

• To make the curry paste. Put the garlic, chillies, lemon grass, ginger and shallots in a food processor to form a paste. (Or you can use a pestle and mortar).
• Next, heat the oil in a large heavy-based pan. Tip in the curry paste with 1 tsp ground turmeric and stir over a medium heat for a few minutes. Add the onions and cook, stirring for 5 minutes.
• Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for half an hour to an hour until the chicken is tender.
• Skim off any excess oil on the surface of the curry. Taste add salt and pepper if you think its needs. Add the beans and cover for another few minutes until the beans are tender.
• To serve, scatter the coriander leaves over the curry and serve with rice and roti.

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.