Satay Chicken Curry Food

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.

SATAY CHICKEN CURRY (MALAYSIAN)

Steps:

• Combine Satay Seasoning ingredients in a small bowl.

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.

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.

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.

CHICKEN SATAY

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.

EASY CHICKEN SATAY PEANUT CURRY

Steps:

• Chop the garlic and onion.
• Place butter, garlic and onion in microwave proof dish and cook on HIGH for 1 minute.
• Add peanut butter, curry powder, 'something spicy' and chicken stock and cook on HIGH for 4 minutes; stopping after 2 minutes and stirring.
• Cut chicken into pieces and add to peanut sauce mixture.
• Cook on HIGH a further 2 minutes.
• Serve with steamed rice.