Best 2 Curried Chicken Satay Recipes

Indulge in the tantalizing flavors of Southeast Asia with this collection of delectable curried chicken satay recipes. Embark on a culinary journey to Thailand, Malaysia, and Singapore, where grilled chicken skewers are marinated in aromatic curry pastes and served with a variety of tantalizing dipping sauces. From the fiery red curry of Thailand to the milder yellow curry of Malaysia, each recipe offers a unique blend of spices and herbs that will ignite your taste buds. Discover the secrets of authentic satay sauces, ranging from the rich and creamy peanut sauce to the tangy and refreshing cucumber sauce. Whether you prefer your satay skewers mild or spicy, this article has something for every palate. Get ready to experience the vibrant flavors and exotic aromas of Southeast Asian cuisine with these mouthwatering curried chicken satay recipes.

Here are our top 2 tried and tested recipes!

CURRIED CHICKEN SATAY WITH FRESH MINT-SOY VINAIGRETTE

Curried Chicken Satay with Fresh Mint-Soy Vinaigrette image

Provided by Food Network

Categories appetizer

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

24 (6-inch) bamboo or wooden skewers
2 skinless, boneless chicken breast halves
1 1/2 teaspoons curry powder
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
2 tablespoons peanut oil or vegetable oil
2 large egg yolks, beaten*
1/4 cup rice wine vinegar
2 tablespoons finely chopped fresh mint leaves
1 tablespoon soy sauce
1/2 teaspoon ground coriander
1/2 cup regular or roasted peanut oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

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.

CURRIED CHICKEN SATAY

Curried Chicken Satay image

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

Ingredients

1 lb boneless skinless chicken breast
2 tablespoons peanut oil
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 teaspoon pepper
1/2 cup peanut oil
3 tablespoons rice wine vinegar
2 tablespoons mayonnaise
1 tablespoon soy sauce
2 teaspoons of fresh mint, chopped
1/2 teaspoon ground 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.

Tips:

For a more authentic satay flavor, use a traditional Malaysian satay sauce. It typically includes lemongrass, galangal, turmeric, cumin, coriander, and chili peppers.
If you don't have bamboo skewers, you can use metal skewers. Just be sure to soak them in water for at least 30 minutes before using to prevent them from burning.
To make sure the chicken is cooked through, insert a meat thermometer into the thickest part of the chicken. The internal temperature should read 165 degrees Fahrenheit.
Serve the satay with a variety of dipping sauces, such as peanut sauce, cucumber sauce, or sweet and sour sauce.

Conclusion:

Curried chicken satay is a delicious and easy-to-make dish that is perfect for a party or a weeknight meal. The chicken is tender and flavorful, and the satay sauce is creamy and rich. Serve it with a variety of dipping sauces and enjoy!