Curried Chicken Satay

"Wolfgang Puck's recipe, seen in Everyday with Rachael Ray. Add an additional hour to the time for marinating the chicken."
 
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Ready In:
45mins
Ingredients:
12
Yields:
24 kabobs
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. Very nice recipe! I did marinade mine all day, but I also did not cut the chicken in strips, but in small cubes. I was making a lot for a party and found this a bit easier. But it did not affect the taste at all. The vinaigrette was a nice touch. Thx for a nice unique recipe. One Note: I also used some boneless skinless thighs for those who preferred dark meat and they were also very good. Kim
     
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