Welcome to our flavorful journey into the art of making chicken satay at home. With our easy-to-follow recipe and homemade curry paste, you'll delight your taste buds with this traditional Southeast Asian dish. Whether it's for a weekend barbecue, a casual dinner, or a special occasion, chicken satay is always a crowd-pleaser.
Ingredients for Chicken Satay
- 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tsp sugar
- 2 cloves garlic, minced
- 2 shallots, finely chopped
- 2 tbsp homemade curry paste
Homemade Curry Paste Recipe
Let’s start with the base of our dish - the curry paste. Here are the ingredients you’ll need:
- 4 dried red chilies (soaked in hot water until soft)
- 1 stalk lemongrass, white part only, chopped
- 4 cloves garlic, peeled
- 2 shallots, chopped
- 1 tsp ginger, minced
- 1 tsp turmeric powder
- 1 tsp coriander seeds, toasted and ground
- 1⁄2 tsp cumin seeds, toasted and ground
- 1⁄2 tsp shrimp paste
- 1 tbsp palm sugar (or brown sugar)
- 1 tsp salt
- 1 tbsp vegetable oil
Instructions for Curry Paste
- Remove the soaked chilies from the water, discard seeds if you prefer less heat.
- In a blender or mortar and pestle, combine all the curry paste ingredients and blend or grind until you achieve a smooth paste.
🌿 Note: If you're sensitive to spicy food, adjust the number of chilies or remove seeds for milder heat.
Preparing the Chicken
- Combine the chicken pieces with the oil, soy sauce, sugar, garlic, shallots, and curry paste in a bowl. Mix well to ensure the chicken is coated evenly.
- Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or ideally overnight for deeper flavor infusion.
Cooking the Satay
Once marinated, it’s time to cook:
- Grilling Option: Thread the chicken pieces onto skewers. Preheat your grill or barbecue to medium heat. Grill the satay for about 3-4 minutes on each side, or until fully cooked and slightly charred.
- Oven Option: Preheat your oven to 400°F (200°C). Place skewers on a lined baking tray and bake for 15-20 minutes, turning once or twice, until the chicken is cooked through.
Here's a table summarizing cooking options:
| Method | Time | Notes |
|---|---|---|
| Grill | 6-8 minutes | Medium heat, turn halfway |
| Oven | 15-20 minutes | At 400°F, turn once or twice |
🌭 Note: Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill or in the oven.
After grilling or baking, let the satay rest for a few minutes before serving. This allows the flavors to settle and ensures the meat remains juicy.
In summary, this chicken satay recipe not only brings the authentic taste of Southeast Asia into your kitchen but also allows for personal touches through homemade curry paste. Enjoy the smoky, sweet, and spicy flavors with each bite, and consider the countless variations possible with this versatile dish.
Can I use chicken breast instead of thighs for this recipe?
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Yes, you can use chicken breast, but keep in mind that thigh meat is more flavorful and less likely to dry out due to its higher fat content. If using chicken breast, reduce cooking time to avoid drying it out.
What are some good side dishes to serve with chicken satay?
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Consider serving your chicken satay with peanut dipping sauce, cucumber salad, warm jasmine rice, or traditional Malaysian nasi lemak (coconut rice).
How do I store leftover curry paste?
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Store leftover curry paste in an airtight container in the refrigerator for up to a week or freeze it for up to 3 months.
