Simpler Recipes
Satay Chicken Curry (Malaysian)

Satay Chicken Curry (Malaysian)

Prep: 20 min Cook: 25 min 5 servings

Originally from recipetineats.com

Instructions

  1. 1Combine Satay Seasoning ingredients in a small bowl.
  2. 2Marinate - 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)
  3. 3Cook - 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.
  4. 4Saute 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.
  5. 5Satay Seasoning - Add remaining Satay Seasoning and cook for 1 minute.
  6. 6Blitz - 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.
  7. 7Add remaining ingredients into sauce - Add remaining 1/4 cup peanuts, kecap manis, dark soy sauce, coconut milk and peanut butter. Stir to combine.
  8. 8Add lime leaf or lemongrass - Crush makrut lime leaf in hand a bit (to break leaf to release the flavour). Add lime leaf OR lemongrass and chicken to sauce.
  9. 9Simmer - Bring to simmer, turn heat down to medium low and simmer for 15 minutes until thickened.
  10. 10Serve - 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.
asian chinese