Curried Chicken Satay Recipes

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.

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.

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.

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.

Steps:

• Slice the meat into thin strips, no more than 1/4" thick and about 1/2" wide for both the beef and chicken.
• Combine the curry powder, chilies, garlic, onions, salt, lemon juice, and honey in a large bowl.
• Add the meat strips and toss well to marinate for about fifteen minutes.
• Thread meat strips onto bamboo skewers, 3 or 4 pieces per skewer.
• Arrange the finished skewers in a glass casserole; cover with the remaining marinade, and refrigerate while making the sauce. Brown under a broiler or grill the meat skewers.
• Serve with a peanut butter sauce for dipping (see below). Sauce: Blend all ingredients together well to make a smooth sauce. Keep refrigerated until needed, but warm before serving.