Coconut Curry Chicken Satay. Coconut curry chicken and vegetables: this curry has some red pepper in it, but feel free to increase the veggies! And this Chicken Satay Curry knocks it out of the park! “I rarely leave comments on blogs…but I am going OUT OF MY MIND about this recipe. And it can sometimes end up a bit gritty, almost like desiccated coconut, if you don’t use fresh peanuts.
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. You can cook Coconut Curry Chicken Satay using 12 ingredients and 8 steps. Here is how you cook that.
Ingredients of Coconut Curry Chicken Satay
- It’s 40 of skewers soaked ideally overnight, but at least 6 hours or so.
- It’s 4 pounds of boneless, skinless chicken breast or thigh meat cut into roughly 1/3-inch thick, 1.5-inch wide strips.
- You need 1-1.5 teaspoons of kosher salt.
- It’s 1/3 cup of coconut milk.
- Prepare 1/4 cup of minced shallots.
- It’s 3 Tablespoons of packed brown sugar.
- It’s 2 Tablespoons of fish sauce.
- Prepare 2 Tablespoons of oil.
- It’s of zest of 1 lime.
- Prepare 1.5-2 Tablespoons of fresh lime juice.
- You need 1 Tablespoon of minced garlic (about 2 large cloves).
- Prepare 1/2 Tablespoon of curry powder.
Our Chicken Satay Curry has a beautifully, rich glossy sauce and is packed full with our favourite, tasty vegetables. If you have extra veg that you want to use up then you can definitely add it into this dish - just remember to adjust the nutritional values accordingly! What diets is this Chicken Satay Curry. Chicken Satay is a delicious alternative to your standard saucy Thai curries, with chicken marinated in a positively potent mixture of red curry paste and coconut, seared to perfection and served up with peanut sauce.
Coconut Curry Chicken Satay step by step
- 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! :).
Coconut Chicken Curry. featured in Trinidadian Roti And Fillings. Tenderly grilled white meat marinated in a creamy Coconut milk and curry powder concoction. Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables. How To Make Grilled Thai Curry Chicken skewers.