Best 4 Curried Chicken Satay With Fresh Mint Soy Vinaigrette Recipes

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Indulge in the tantalizing flavors of Southeast Asia with this culinary journey into the realm of Curried Chicken Satay with Fresh Mint Soy Vinaigrette. This delectable dish takes you on a sensory adventure, blending the vibrant spices of curry with the refreshing notes of mint and tangy soy vinaigrette. Get ready to create a symphony of flavors that will leave your taste buds dancing with delight. This article presents a collection of recipes that guide you through the process of making this delectable dish. From preparing the succulent chicken satay to crafting the aromatic curry sauce and the refreshing mint soy vinaigrette, each recipe is meticulously explained, ensuring success in your culinary endeavor.

Here are our top 4 tried and tested recipes!

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

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.

"ONO-LISHIOUS": GRILLED SESAME CHICKEN SATAY PAPAYA SALAD WITH HOISIN BALSAMIC VINAIGRETTE



Provided by Food Network

Categories     appetizer

Time 2h31m

Yield 6 to 8 servings

Number Of Ingredients 25

4 to 6 large chicken breast, cut into 1-inch cubes
1/4 cup olive oil
8 ounces hoisin sauce (found in international section in grocery store)
4 to 5 cloves minced garlic
1 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon salt
2 tablespoons cooking sherry
12 to 16 skewers (if wooden, soak in water for 15 to 20 minutes)
1/2 cup roasted white and black sesame seeds
1 ripened papaya
1/2 lime, juiced
Mixed greens
1/2 cup fresh large diced tomatoes
3/4 cup balsamic vinegar
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 small Maui sweet onion - sliced
2 cloves garlic
4 -6 sprigs fresh basil leaves
1 teaspoon crushed red pepper flakes
1 1/4 cups extra-virgin olive oil
1 teaspoon salt
1 tablespoon sugar
Freshly cracked pepper

Steps:

  • For the Chicken Satay: Combine the first 8 ingredients to coat chicken. Let marinate for 2 hours. Skewer 3 to 4 cubes of chicken per stick. Sprinkle chicken with sesame seeds. Set aside before grilling.
  • For the Papaya Salad: Cut papaya in half, seed and skin. Cut papaya into quarters, then cut into thin slices. Squeeze the lime juice over the papaya and arrange on plate over mixed greens.
  • For the "Hoisin" Balsamic Vinaigrette: Combine the first set of ingredients in blender. With blender on, emulsify by adding oil slowly until well blended. Add salt, sugar and pepper, to taste. Set aside.

SOY HERB GLAZED CHICKEN SATAY



Soy Herb Glazed Chicken Satay image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time P1DT20m

Yield 12 satays

Number Of Ingredients 8

1/2 cup soy sauce
3 tablespoons white balsamic vinegar
2 tablespoons lemon juice
1 teaspoon granulated sugar
1 jalapeno
1 cup assorted fresh herbs (recommended: cilantro, basil, mint and parsley leaves)
1 tablespoon minced garlic
1 1/2 pounds boneless, skinless chicken breasts, cut lengthwise into 12 slices

Steps:

  • Combine all of the liquids with the sugar and jalapeno in a food processor or blender and pulse to combine. Add the fresh herbs: cilantro, basil, mint and parsley, then pulse to combine.
  • Cook's Note: To pulse, the blender should be turned on to reach high speed, then turned off and on 10 to 12 times.
  • Finally, add the garlic and pulse, as above, 3 more times. Remove the sauce from the mixer to a serving bowl. Cover and let rest in the refrigerator for 24 hours before using, if possible.
  • Heat a grill to medium heat.
  • To make the satays, lay the chicken flat and skewer, in a weaving pattern, then coat with 1/2 of the soy herb glaze. Grill for 5 minutes per side. Remove the chicken from the grill to a serving platter and serve with remaining sauce.

CURRIED CHICKEN



Curried Chicken image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 9

3 tablespoons butter
1 large onion, minced
3 cloves garlic, minced
2 teaspoons minced fresh ginger
3 tablespoons madras-type curry powder
1/2 teaspoon crushed red chiles
1/2 cup or more cane vinegar
3 pounds skinless, boneless chicken breast, cut into strips
4 large potatoes, peeled and chopped

Steps:

  • In a large frying pan, heat the butter and saute the onion, garlic, and ginger until the onion is soft, but not brown. Add the curry powder and chiles, stirring so that they do not stick or burn. Add the vinegar. There should be enough to make a smooth paste.(You may need up to 1/4 cup more vinegar.) Cover the chicken pieces with the paste and place them in a covered bowl in the refrigerator. Allow the chicken pieces to marinate for at least 2 hours. When ready to cook, place the chicken pieces in a large frying pan and add enough water to reconstitute the paste and prevent scorching. Cover and cook over low heat for 30 minutes. (You may find that you will have to add more water to prevent scorching.) After 30 minutes, add the potatoes, cover and continue to cook for an additional 15 minutes, or until the potatoes and chicken are done.

Tips:

  • To achieve the best flavor, use high-quality chicken and fresh ingredients.
  • Marinate the chicken for at least 30 minutes, or up to overnight, to allow the flavors to penetrate.
  • When grilling the chicken, cook it over medium heat to prevent it from drying out.
  • If you don't have a grill, you can also cook the chicken in a grill pan or under the broiler.
  • Serve the chicken satay with the fresh mint soy vinaigrette for a refreshing and flavorful dish.

Conclusion:

Curried Chicken Satay with Fresh Mint Soy Vinaigrette is a delectable dish that combines the bold flavors of curry with the refreshing taste of mint. The chicken is succulent and tender, while the vinaigrette adds a bright and tangy touch. This dish is perfect for a summer cookout or a weeknight meal. With its easy-to-follow instructions and delicious results, this recipe is sure to become a favorite.

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