Curried Chicken Satay

Name: Curried Chicken Satay
Ingredients: 1 lb boneless skinless chicken breast; 2 tablespoons peanut oil; 1 1/2 teaspoons curry powder; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 1 teaspoon pepper; 1/2 cup peanut oil; 3 tablespoons rice wine vinegar; 2 tablespoons mayonnaise; 1 tablespoon soy sauce; 2 teaspoons of fresh mint, chopped; 1/2 teaspoon ground coriander

12 ingredients

10 steps

Ingredients

1 lb boneless skinless chicken breast
2 tablespoons peanut oil
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 teaspoon pepper
1/2 cup peanut oil
3 tablespoons rice wine vinegar
2 tablespoons mayonnaise
1 tablespoon soy sauce
2 teaspoons of fresh mint, chopped
1/2 teaspoon ground coriander

Directions

1

Soak 24 short bamboo skewers in water for 30 minutes.
2

Slice chicken breast lengthwise thinly into 24 strips and thread onto skewers. Place on baking sheet.
3

In a small bowl, combine curry powder, cumin, salt, and pepper.
4

Brush the chicken with 2 TBS peanut oil and sprinkle all over the spice mixture.
5

Refrigerate for 1 hour.
6

In a food processor, combine rice vinegar, mayo, soy sauce, mint, coriander and 1/4 tsp each salt and pepper.
7

Slowly drizzle in the peanut oil.
8

Transfer the vinaigrette to a bowl and refrigerate.
9

Preheat a stove top grill pan and grill the chicken skewers over high heat, about two minutes per side.
10

Serve with the vinaigrette.