Satay Chicken Curry (Malaysian) (try This!)

• servings: 5 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

Satay Seasinjng:

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

Chicken:

750g / 1.5 lb chicken thigh fillets (, cut into bite size pieces, Note 2)

1/2 onion (brown, white or yellow, grated)

Satay sauce:

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)

Flavor infusion: choose 1:

3 kaffir lime leaves

1 lemongrass stalk (, white part only, smashed to burst open, Note 6)

Garnish:

Peanuts (, chopped)

Cilantro / coriander leaves

Fresh chilli, finely chopped

Directions

Combine Satay Seasoning ingredients in a small bowl.

Marinate & Cook Chicken:

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)

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.

Satay Sauce:

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.

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

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.

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

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.

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

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.

Nutrition

• Calories: 600 kcal
• Total Fat: 44 g
• Saturated Fat: 20 g
• Cholesterol: 143 mg
• Sodium: 1034 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 4 g
• Total Sugars: 5 g
• Protein: 40 g