Search Recipes

Curried Chicken Satay with Fresh Mint-Soy Vinaigrette

Chicken Satay
skinless, boneless chicken breast halves
1 1/2 teaspoon s
curry powder
1 teaspoon
Freshly ground black pepper
1/2 teaspoon
kosher salt
1/2 teaspoon
ground cumin
2 tablespoon s
peanut oil or vegetable oil
Mint-Soy Vinaigrette
large egg yolks, beaten
1/4 cup
rice wine vinegar
2 tablespoon s
finely chopped fresh mint
1 tablespoon
soy sauce
1/2 teaspoon
ground coriander
1/2 cup
regular or roasted peanut oil
1/4 teaspoon
1/4 teaspoon
freshly ground pepper
  1. Soak two dozen 6-inch bamboo or wooden skewers in water for 30 to 60 minutes. With a sharp knife, cut each chicken breast lengthwise into twelve 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.  
  2. 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.  
  3. 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.  
  4. Preheat the hinged indoor grill or panini maker, following 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.  
  5. Serve the skewers immediately, passing the vinaigrette for guests to drizzle over their own skewers or to use as a dip.

Serve the skewers immediately, passing the vinaigrette for guests to drizzle over their own skewers or to use as a dip.

Average: 3.5 (4 votes)

About this Recipe

An easy take on a popular Thai dish using a few fresh, simple ingredients. The perfect cocktail party pass-around. Recipe comes from "Wolfgang Puck Makes it Easy" Cookbook, Rutledge Hill Press, 2004.


Try Similar Recipes