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Curried Chicken Satay with Fresh Mint-Soy Vinaigrette

A home-style Curried Chicken Satay with Fresh Mint-Soy Vinaigrette made with Bamboo Or Wooden Skewers, Skinless Boneless Chicken Breast Halves, Curry Powder, Freshly Ground Black Pepper, and Kosher Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 24
• 2
• 1 1/2 tsp
• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 2 tbsp
• 2
• 1/4 cup
• 2 tbsp
• 1 tbsp
• 1/2 tsp
• 1/2 cup
• 1/4 tsp
• 1/4 tsp

Method (preview)

1. 1

   With a sharp knife, cut each chicken breast lengthwise into 12 long, thin strips.

2. 2

   Arrange them on a large platter or baking tray.

3. 3

   To prepare the marinade, in a small bowl combine the curry powder, pepper, salt and cumin.

4. 4

   Spoon the oil over the chicken strips, turning to coat them evenly, and then evenly sprinkle the dry ingredients over them on both sides.

5. 5

   Cover the platter or tray with plastic wrap and marinate in the refrigerator for 1 hour or longer.

6. 6

   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.

7. 7

   Transfer the dressing to a bowl, season to taste with salt and pepper, cover with plastic wrap and refrigerate until ready to serve.

8. 8

   Preheat a hinged indoor grill or panini maker, according to the manufacturer's instructions, or preheat a broiler, outdoor grill, or stovetop grill pan.

9. 9

   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.

10. 10

    If using an indoor grill, take care that the skewers don't prevent the grill or panini maker from closing properly.

11. 11

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

12. 12

    Recipe courtesy Wolfgang Puck.