Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, coconut curry chicken satay. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Coconut Curry Chicken Satay is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Coconut Curry Chicken Satay is something which I have loved my whole life. They are nice and they look wonderful.
This Thai-inspired coconut curry chicken satay recipe is paired with a delicious peanut sauce. Creamy coconut milk is whisked together with earthy curry powder, lime juice, fresh chopped garlic, pungent fish. Coconut curry chicken and vegetables: this curry has some red pepper in it, but feel free to increase the veggies!
To get started with this recipe, we must prepare a few components. You can cook coconut curry chicken satay using 12 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Coconut Curry Chicken Satay:
- Make ready 40 skewers soaked ideally overnight, but at least 6 hours or so
- Take 4 pounds boneless, skinless chicken breast or thigh meat cut into roughly 1/3-inch thick, 1.5-inch wide strips
- Get 1-1.5 teaspoons kosher salt
- Prepare 1/3 cup coconut milk
- Take 1/4 cup minced shallots
- Make ready 3 Tablespoons packed brown sugar
- Take 2 Tablespoons fish sauce
- Make ready 2 Tablespoons oil
- Make ready zest of 1 lime
- Prepare 1.5-2 Tablespoons fresh lime juice
- Get 1 Tablespoon minced garlic (about 2 large cloves)
- Make ready 1/2 Tablespoon curry powder
Coconut Curry Chicken from Delish.com is a one-pot meal you'll want to make every night. This quick and easy coconut curry might be a bit untraditional, but trust us, it's delicious. Don't forget to whip up some rice to soak up all that saucy goodness. These delicious chicken skewers are packed full of flavor!
Steps to make Coconut Curry Chicken Satay:
- In a large mixing bowl, combine the chicken strips with the salt first and give them a good thorough mixing with your hands to ensure that the chicken is evenly seasoned with the salt. Let that sit for about 5 minutes while add the other ingredients into the bowl.
- Combine the rest of the marinade ingredients with the salted chicken and again, using your hands, massage the ingredients gently and thoroughly into the chicken, making sure that all the components are evenly distributed throughout the chicken.
- Cover the chicken and let marinate in the refrigerator for at least 2 hours and up to 8. (What will happen if you marinate it longer? Well, it won't be terrible, but the longer proteins sit in a salty mixture, the more cured a texture they begin to take on. You can actually let this marinade go for 2 or 3 days before you cook the chicken, but I think up to 8 hours for chicken breast keeps optimal texture. Up to overnight for dark meat.)
- Skewer the chicken in roughly 6-inch segments. This may take combining 2 or more pieces together. No biggie. Also, if you're planning to cook the chicken over coals right after you skewer, right before Step 4 would be a good time to light your coals.
- Grill the skewers over slightly lower than medium heat. 3 to 4.5 minutes per side for breast meat, 5.5 to 7 minutes per side for dark meat.
- GRILLING TIPS: If you're grilling on a gas grill, you just need to preheat your grill to a just under medium heat for 10 to 15 minutes prior to cooking. If you're grilling with coals, since you're dealing with smaller, thinner skewer cuts, you'll want to make sure to give your coals plenty of time for the flames to burn out and then a little time for the white heat to dissipate just a bit before you start cooking.
- GRILLING TIPS (cont): You'll be able to tell when some of the coals have returned to something more like the original charcoal color. And then there's always the hand test (assuming an even spread of the coals) in which you hold your hand an inch or two above the grill grates and judge the temp by how long you can hold it there before you have to pull it away. For the slightly less than medium heat you want for these satay skewers, 4 to 5 seconds should do it.
- Enjoy! :)
As if that wasn't enough, a tangy coconut-peanut sauce takes it over the top. Coconut Chicken Curry. featured in Trinidadian Roti And Fillings. This easy Chicken Curry dish with potatoes, garam masala, cumin and curry spices and simmered with coconut milk. To make chicken curry in a hurry, this can easily be adapted for the Instant Pot or pressure cooker using slightly less water and the Poultry button, then do a quick release, add the. This Coconut Curry Chicken tastes better than your favorite restaurant!
So that’s going to wrap it up with this special food coconut curry chicken satay recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
