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Ingredients
| chicken breasts: 1 lb |
| peanut oil: 2 Tbl |
| curry powder: 1 1/2 tsp |
| ground cumin: 1/2 tsp |
| salt: 1/2 tsp |
| black pepper: 1 tsp |
| peanut oil: 1/2 cup |
| rice vinegar: 3 Tbl |
| regular mayonnaise: 2 Tbl |
| soy sauce: 1 Tbl |
| fresh peppermint: 2 tsp (chopped) |
| ground coriander: 1/2 tsp |
Curried Chicken Satay
Credit: Food.com
User rating:
-
Prep Time
40 min -
Cook Time
5 min -
Servings
24 serving(s)
Tags
- 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.