Chicken Satay Curry (Malaysian)

Chicken Satay Curry (Malaysian)

from recipetineats.com
20 min
20 minutes mins

Recipe video above. Forget skewers - THIS is how you get a satay fix! This Malaysian Chicken Satay Curry features chicken marinated in a homemade satay seasoning, simmered in a heady peanut satay sauce that's coconuty and heavily seasoned. Truly restaurant quality. Yet -simple. No hunting down unsual ingredients!Spice level: Pretty warm buzz but not that spicy. If concerned, read note 1 & 3 for how to play it safe with the chilli!Adapted from a Satay recipe by a Malaysian chef and the Satay Sauce from Chinta Ria, a popular Sydney Asian restaurant - refer Note 10.

Ingredients

  • 1 1/2 tsp coriander
  • 1 1/2 tsp cumin powder
  • 1 1/2 tsp tumeric
  • 1 1/2 tsp paprika (sweet or normal, not smoked or spicy)
  • 1 1/4 tsp chilli powder, adjust to taste (not US "Chili Powder", Note 1)
  • 3 1/2 tsp curry powder, not HOT (any, Malaysian, generic, Clives of India, Keens)
  • 1 1/4 tsp salt, cooking / kosher (or 1 tsp table salt)
  • 2 tsp white sugar
  • 750g / 1.5 lb chicken thigh fillets, cut into bite size pieces (Note 2)
  • 1/2 onion (brown, white or yellow), grated
  • 2 tbsp oil, separated
  • 3 - 6 birds eye chillies or other small hot red chillies, finely chopped (Note 3)
  • 1/4 cup onion (brown, white or yellow), finely diced (~ 1/4 onion)
  • 4 garlic cloves, minced
  • 1 cup chicken broth / stock
  • 3/4 cup peanuts, roasted unsalted,, chopped, separated
  • 2 tsp kecap manis (Note 4)
  • 3 tsp dark soy sauce (Note 5)
  • 400g / 14oz coconut milk (preferably full fat but light will be ok)
  • 2 tbsp peanut butter, pure best but spread ok too, crunchy or smooth
  • 2 tbsp lime juice, to taste
  • 3 kaffir lime leaves
  • 1 lemongrass stalk, white part only, smashed to burst open (Note 6)
  • Peanuts, chopped
  • Cilantro / coriander leaves
  • Fresh chilli, finely chopped

Directions

  1. 1

  2. 2

    Combine Satay Seasoning ingredients in a small bowl.

  3. 3

    Marinate & Cook Chicken:

  4. 4

    Marinate - Combine chicken with 3 1/2 TABLESPOONS Satay Seasoning and onion in a bowl. Marinate for at least 3 hours, preferably overnight, minimum 20 minutes (Note 6)

  5. 5

    Cook - Heat 1 tbsp oil in a non stick skillet over high heat (Note 7). Cook chicken in 2 batches until browned all over but still raw inside. Transfer to bowl, cover and keep warm.

  6. 6

    Satay Sauce:

  7. 7

    Saute aromatics - Using the same skillet, turn heat down to medium and heat 1 tbsp oil. Add chill, onion and garlic cloves. Sauté until onion is translucent - around 2 minutes.

  8. 8

    Satay Seasoning - Add remaining Satay Seasoning and cook for 1 minute.

  9. 9

    Blitz - Transfer to a blender or small food processor (I use a Nutribullet). Add chicken stock and 1/2 cup of the peanuts (rest gets added later). Puree until pretty smooth - some peanut chunks can remain. Pour mixture back into the skillet.

  10. 10

    Add remaining ingredients into sauce - Add remaining 1/4 cup peanuts, kecap manis, dark soy sauce, coconut milk and peanut butter. Stir to combine.

  11. 11

    Add kaffir lime or lemongrass - Crush kaffir lime leaf in hand a bit (to break leaf to release the flavour). Add kaffir lime leaf OR lemongrass and chicken to sauce.

  12. 12

    Simmer - Bring to simmer, turn heat down to medium low and simmer for 15 minutes until thickened.

  13. 13

    Serve - Add lime juice to taste. Serve with rice (jasmine, white rice or brown rice). Garnish with peanuts, cilantro/coriander leaves and more chilli if desired. See Note 9 for suggested sides.