Banging Satay Chicken Curry
£1.70 per portion
- 1. Chicken Marinade
- 800 g Thigh or breastChicken
- 1 large [diced]Onions
- 2 tsp groundCumin
- 2 tspSugar
- 2 tsp groundCurry Powder
- 1 tsp ground (any type will do)Smoked Paprika
- 1 tsp groundTurmeric
- 1 tsp ground (flakes, powder or fresh)Red Chilli Powder
- 1 tspSalt
- 1 tsp groundCoriander
- 2. Satay Sauce
- 400 g [1 tin]Coconut Milk
- 2 [diced]Onions
- 3 [minced]Garlic
- 250 ml chickenStock
- 1/2 chopped freshChilli
- 2 tspKetchup
- (I normally use kecap manis but not everyone can get it.)
- 2 tspSoy Sauce
- 3 tbspPeanut Butter
- 1 [juice & zest]Lime
Creamy, nutty and damn good! Double up your sauce quantity.
- 1Prep Step
Get everything ready before you start cooking!
- All ingredients on the table
- Combine the Satay Marinade ingredients in a small bowl - ground cumin, sugar, curry powder, paprika, turmeric, chilli, salt and ground coriander
- If you can marinate the chicken the night before great! if not, no drama, 30 mins in the fridge will do the job.
- Roughly chop the onions
- Zest and then juice the lime
Think about your sides to compliment your main. I would recommend fluffy basmati rice, a quick thinly sliced cabbage slaw, extra peanuts and chopped coriander and a wedge of lime.
- 2Let's Get Cooking!
1. Combine the Satay Marinade ingredients in a small bowl (excluding the chicken & onions). From the bowl, add 3 tablespoons of the Satay Marinade to the chicken and onions in a bowl and marinate for 30 minutes in the fridge, or preferably overnight.
2. In a non-stick pan over high heat with a glug of oil, add the marinated chicken and cook until browned all over and cooked through. Then place in a bowl for the moment.
3. Turn heat down a little add 1 tbsp of oil, followed by chill, onion and garlic cloves. Saute until onion is translucent which will be around 2/3 minutes. Then add remaining Satay Marinade and cook for 1 minute.
4. It should be starting to stick to the pan. Now add the stock and peanut butter and transfer all the mixture into a food processor. Puree until pretty smooth - some peanut chunks can remain, no drama.
5. Then add back to the pan followed by the ketchup, soy sauce, lime juice and zest, coconut milk, and 100ml water. Stir to combine.
Bring to simmer, turn the heat down to medium and simmer for 15 minutes until thickened. If it's not thickening up, you can whisk in a teaspoon of flour or cornflour until its thick enough.
Serve with rice, cabbage slaw, peanuts and coriander leaves.
BIFF, BOSH, SATAY NOSH!
Satay Chicken Curry
This satay chicken curry is a Friday night winner which only takes 30 minutes to cook up and it’s full of bold flavours.
DON’T PANIC! I know the ingredient list looks big but I think you will already have most of the spices in your cupboards.
All you need to do is marinated the chicken pieces for 30 minutes in the fridge or for bolder flavour – overnight!
Fry or barbecue them until cooked, make your creamy and nutty satay sauce, combined and enjoyed with rice and salad. It really is that simple.
If you want to make it veggie, simply replace the chicken with fried aubergine, sweet potato or a hard veggie you love! Remember, my recipes are just a guide to allow you to express yourself!
SAUCE TIP – I would highly recommend doubling or even tripling your sauce quantity as it can easily be frozen for next time.
Give the sauce a go instead of buying it from the shops, as you will be surprised in how easy it is and most shop sauces contain palm oil, preservatives and other… crap.
Having a food processor helped me out big time when I had to make 6kg of satay curry sauce for my BIFFEROO takeaways.
If you have any questions or even improvements, please get in touch and I love to hear your feedback on Instagram.