Curry Chipotle Satay Recipes

CURRY CHIPOTLE SATAY

Steps:

• In a medium bowl, whisk together the soy sauce, vinegar, peanut oil, chipotle chile powder, red curry powder and sea salt. Add the meat to the mixture and toss to coat. Cover and refrigerate for at least 30 minutes to marinate.
• Preheat your oven's broiler. Thread the meat onto skewers. Pour any leftover sauce into a small saucepan or microwave safe dish. Bring the sauce to a boil, and cook for a few minutes.
• Broil the skewers, turning frequently, for about 10 minutes, or until meat reaches your desired degree of doneness. Baste frequently with the sauce. Serve with Thai peanut sauce for dipping.

CHICKEN SATAY SKEWERS RECIPE BY TASTY

Steps:

• In a food processor, blend the peanut butter, coconut milk, spring onions, garlic, ginger, chilies, curry powder, cumin, turmeric, salt, soy sauce, and lime juice into a smooth paste; this should make about 2 cups. Reserve half of the marinade and pour the other half over the chicken thighs. Mix and chill for 2 hours or overnight.
• Preheat the oven to 425˚F (220˚C). Line a baking tray with parchment paper.
• Skewer the marinated chicken onto bamboo skewers, then arrange the skewers so their ends rest on the edges of the baking tray, allowing the chicken to be suspended. Bake the chicken skewers for 15-20 minutes, until slightly dark brown on the edges and cooked through.
• With no oil in the pan, toast the chopped peanuts on low to medium heat, stirring constantly until the peanuts turn golden brown, 2-3 minutes. Add in the reserved marinade and the coconut milk. Stir and cook until thick and very aromatic, 5-10 minutes.
• Serve the chicken skewers with the sauce on the side.
• Enjoy!

SATAY CHICKEN CURRY (MALAYSIAN)

Steps:

• Combine Satay Seasoning ingredients in a small bowl.

CHIPOTLE CHICKEN SATAY WITH GRILLED VEGETABLES

Steps:

• Place chicken in a sealable plastic bag set in a shallow dish. Whisk 4 Tbsp. lime juice and peanut butter in a small bowl; whisk in chipotle, adobo, and 1/2 tsp. salt. Pour the marinade over the chicken, seal, and turn to coat. Marinate in the refrigerator, turning the bag once or twice, for at least 1 hour or up to 12 hours.
• Combine the remaining 2 Tbsp. lime juice and 1/2 tsp. salt, 1 Tbsp. oil, garlic, and pepper in a screw-top jar. Cover and shake well. Set aside.
• When ready to cook, preheat grill to medium. Divide the chicken among 4 skewers. (Discard marinade.) Toss carrots, zucchini, and onion in a large bowl with the remaining 1 Tbsp. oil.
• Oil the grill rack. Coat a vegetable grill basket with cooking spray, add the vegetables, and place the basket on one side of the grill. Cover and cook, stirring occasionally, until the vegetables are charred and tender, 8 to 10 minutes.
• Meanwhile, place the skewers on the other side of the grill rack and cook, turning once, until the chicken is no longer pink, 6 to 7 minutes.
• Arrange the vegetables on a platter and toss with the reserved dressing. Top with the chicken skewers. Sprinkle with cilantro and serve with yogurt and lime wedges, if desired.

CURRY CHIPOTLE SATAY

Steps:

• In a medium bowl, whisk together the soy sauce, vinegar, peanut oil, chipotle chile powder, red curry powder and sea salt. Add the meat to the mixture and toss to coat. Cover and refrigerate for at least 30 minutes to marinate. Preheat your oven's broiler. Thread the meat onto skewers (if using wood skewers, soak them in water first). Pour any leftover sauce into a small saucepan or microwave safe dish. Bring the sauce to a boil, and cook for a few minutes. Broil the skewers, turning frequently, for about 10 minutes, or until meat reaches your desired degree of doneness. Baste frequently with the sauce. Serve with Thai peanut sauce for dipping.