Chicken Satay Curry

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

Ingredients

SATAY SEASONING

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

FLAVOUR INFUSION - CHOOSE ONE:

3 kaffir lime leaves

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

GARNISH (CHOICES)

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.

Notes

1. Chilli powder - This recipe calls for pure ground Chilli Powder. Chili Powder (one "l") in the US is not just pure ground chillis, it has other flavours which will change the flavour of the satay seasoning. Substitute with cayenne pepper.

2. Chicken - best made with thigh fillets. Breast and tenderloin ok but add them 10 minutes until sauce simmer time ie only simmer for 5 minutes (lean = dry if overcooked).

Other proteins - absolutely works and 100% delicious, I've made it with beef and prawns/shrimp (pork will work same as beef):

Beef - 1kg / 2lb chuck or beef ribs cut into 4cm / 1.5" pieces. Marinate and sear per recipe (use a pot) then make sauce per recipe. Now, before adding beef back in, add about 2 cups of water, enough so that the beef is mostly submerged. Put lid on and cook on low simmer for 1.5 hrs (topping up water as needed) until beef is fall apart tender. Remove lid towards end to reduce sauce to pictured thickness. Crazy delicious!

Prawns/Shrimp - Using about 500g/1lb peeled prawns, follow recipe as written except with following changes: prawns will cook through during sear step, so simmer to reduce the sauce without the prawns in it. Just add the prawns back in right at the end, just to warm through, making sure you tip in all the juices dropped by the prawns in the bowl.

Fish - I personally wouldn't because I think the sauce is too rich for fish in this saucy curry form, but you certainly can if you want! Follow prawn steps using large fish cubes It would be great for economical freshwater fish that has a tendency to taste a bit muddy (those fish are always served with strong sauces to disguise the muddy flavour).