Recipe: Yummy Coconut Curry Chicken Satay

Recipe: Yummy Coconut Curry Chicken Satay Delicious, fresh and tasty.

Coconut Curry Chicken Satay. Great recipe for Coconut Curry Chicken Satay. Satay (or sate) is basically your generally Southeast Asian grilled skewer or kabob, prepared in a variety of ways throughout the region, and often served with a dipping sauce on the side. I pulled my influences from Thai and Vietnamese cuisines to.

You'll be reaching for more than one skewer, I promise!

Remove from heat and stir in lime juice and soy sauce; season to taste with salt.

This healthy chicken satay recipe comes with a fresh and mildly tangy dipping sauce made with coconut milk and coconut cream, along with some curry paste, fresh ginger and fish sauce, ingredients often found in Asian and Indian dishes.

You can cook Coconut Curry Chicken Satay using 12 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Coconut Curry Chicken Satay

1. It’s 40 of skewers soaked ideally overnight, but at least 6 hours or so.

2. Prepare 4 pounds of boneless, skinless chicken breast or thigh meat cut into roughly 1/3-inch thick, 1.5-inch wide strips.

3. You need 1-1.5 teaspoons of kosher salt.

4. Prepare 1/3 cup of coconut milk.

5. You need 1/4 cup of minced shallots.

6. Prepare 3 Tablespoons of packed brown sugar.

7. You need 2 Tablespoons of fish sauce.

8. Prepare 2 Tablespoons of oil.

9. You need of zest of 1 lime.

10. It’s 1.5-2 Tablespoons of fresh lime juice.

11. Prepare 1 Tablespoon of minced garlic (about 2 large cloves).

12. You need 1/2 Tablespoon of curry powder.

Curry Coconut Chicken Satay with a Mango Cucumber Salad - it's bursting of Thai flavors such as creamy coconut, lemongrass and peanuts.

Pungent garlic, citrusy cilantro and sweet mango are great combinations with this Curry Coconut Chicken Satay.

Thai Chicken Satay (pictured below, left) is sweeter, more coconut-y and has a mild red curry flavour (the secret ingredient).

Indonesian Satay (below right) is the simplest and most peanutty.

Coconut Curry Chicken Satay instructions

1. In a large mixing bowl, combine the chicken strips with the salt first and give them a good thorough mixing with your hands to ensure that the chicken is evenly seasoned with the salt. Let that sit for about 5 minutes while add the other ingredients into the bowl..

2. Combine the rest of the marinade ingredients with the salted chicken and again, using your hands, massage the ingredients gently and thoroughly into the chicken, making sure that all the components are evenly distributed throughout the chicken..

3. Cover the chicken and let marinate in the refrigerator for at least 2 hours and up to 8. (What will happen if you marinate it longer? Well, it wont be terrible, but the longer proteins sit in a salty mixture, the more cured a texture they begin to take on. You can actually let this marinade go for 2 or 3 days before you cook the chicken, but I think up to 8 hours for chicken breast keeps optimal texture. Up to overnight for dark meat.).

4. Skewer the chicken in roughly 6-inch segments. This may take combining 2 or more pieces together. No biggie. Also, if youre planning to cook the chicken over coals right after you skewer, right before Step 4 would be a good time to light your coals..

5. Grill the skewers over slightly lower than medium heat. 3 to 4.5 minutes per side for breast meat, 5.5 to 7 minutes per side for dark meat..

6. GRILLING TIPS: If youre grilling on a gas grill, you just need to preheat your grill to a just under medium heat for 10 to 15 minutes prior to cooking. If you're grilling with coals, since you're dealing with smaller, thinner skewer cuts, you'll want to make sure to give your coals plenty of time for the flames to burn out and then a little time for the white heat to dissipate just a bit before you start cooking..

7. GRILLING TIPS (cont): Youll be able to tell when some of the coals have returned to something more like the original charcoal color. And then there's always the hand test (assuming an even spread of the coals) in which you hold your hand an inch or two above the grill grates and judge the temp by how long you can hold it there before you have to pull it away. For the slightly less than medium heat you want for these satay skewers, 4 to 5 seconds should do it..

8. Enjoy! :).

Malaysian Satay is said to be the king of all Satays, with the most complex, deep flavours.

Mildly flavoured, fluffy coconut rice is a breeze to make and is the perfect match for the chicken.

Adding some crunchy, wok-tossed vegetables on the side rather than mixing them through the satay allows the flavours of the peanut sauce to shine.

Delicious, quick and easy - this coconut chicken satay is one of my favourite weeknight meals.

Cut chicken into pieces, place in a bowl.