Curried Chicken Satay With Fresh Mint Soy Vinaigrette Recipes

Steps:

• 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.

Steps:

• Soak the bamboo or wooden skewers in water for 30 to 60 minutes.
• With a sharp knife, cut each chicken breast lengthwise into 12 long, thin strips. Thread 1 strip onto each of the skewers, weaving the skewer back and forth along the length of each chicken strip. Arrange them on a large platter or baking tray.
• To prepare the marinade, in a small bowl combine the curry powder, pepper, salt and cumin. Spoon the oil over the chicken strips, turning to coat them evenly, and then evenly sprinkle the dry ingredients over them on both sides. Cover the platter or tray with plastic wrap and marinate in the refrigerator for 1 hour or longer.
• To prepare the mint-soy vinaigrette, in a food processor fitted with the steel blade or a blender, combine the egg yolks, vinegar, mint, soy sauce and coriander. With the motor running, slowly drizzle in the oil and continue processing until smooth. Transfer the dressing to a bowl, season to taste with salt and pepper, cover with plastic wrap and refrigerate until ready to serve.
• Preheat a hinged indoor grill or panini maker, according to the manufacturer's instructions, or preheat a broiler, outdoor grill, or stovetop grill pan. Grill the skewers, in batches if necessary, until cooked through and nicely browned, about 2 minutes total on a hinged grill or panini maker or 2 minutes per side in the broiler, in a grill pan, or on an outdoor grill. If using an indoor grill, take care that the skewers don't prevent the grill or panini maker from closing properly.
• Serve the skewers immediately, passing the vinaigrette for guests to drizzle over their own skewers or to use as a dip.

Steps:

• Combine all of the liquids with the sugar and jalapeno in a food processor or blender and pulse to combine. Add the fresh herbs: cilantro, basil, mint and parsley, then pulse to combine.
• Cook's Note: To pulse, the blender should be turned on to reach high speed, then turned off and on 10 to 12 times.
• Finally, add the garlic and pulse, as above, 3 more times. Remove the sauce from the mixer to a serving bowl. Cover and let rest in the refrigerator for 24 hours before using, if possible.
• Heat a grill to medium heat.
• To make the satays, lay the chicken flat and skewer, in a weaving pattern, then coat with 1/2 of the soy herb glaze. Grill for 5 minutes per side. Remove the chicken from the grill to a serving platter and serve with remaining sauce.

Steps:

• In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
• Preheat a grill to high heat.
• Weave the chicken onto skewers, then grill for 5 minutes per side.