Recipe: Curried Chicken Satay
Ingredients
- 1 whole skinless, boneless chicken breast (about 1 pound)
- 3 Tbsp rice vinegar
- 1 1/2 tsp curry powder
- 2 Tbsp mayonnaise
- 1/2 tsp ground cumin
- 1 Tbsp soy sauce
- Salt and pepper
- 2 tsp chopped fresh mint
- 1/2 cup plus 2 Tbsp peanut oil
- 1/2 tsp ground coriander
Instructions
- Soak 24 short bamboo skewers in water for 30 minutes. Thinly slice the chicken breast lengthwise into 24 strips and thread them, through their long sides, onto the skewers. Arrange on a baking sheet.
- In a small bowl, combine the curry powder, cumin, 1/2 tsp salt and 1 tsp pepper. Brush the chicken strips on both sides with 2 Tbsp peanut oil and sprinkle all over with the dry ingredients. Refrigerate for 1 hour.
- In a food processor, combine rice vinegar, mayonnaise, soy sauce, mint, coriander and 1/4 tsp each salt and pepper. With machine on, slowly drizzle in the 1/2 cup peanut oil and process until smooth. Transfer the vinaigrette to a dipping bowl, cover and refrigerate until ready to serve.
- Preheat a stove-top grill pan over high heat. Working in batches in necessary, grill the chicken skewers, turning once, until cooked through and nicely browned, about 2 minutes per side. Serve with the vinaigrette.
Prep Time (minutes): 60
Cook Time (minutes): 10
Number of servings (yield): 24 kebabs
Culinary tradition: (unspecified)
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