Cooked - Satay Chicken Curry (malaysian) - recipe Tin eats

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Satay Chicken Curry (malaysian) - recipe Tin eats

1.0

1 ½ tsp coriander

1 ½ tsp cumin

1 ½ tsp turmeric

1 ½ tsp paprika (normal)

1 ¼ tsp chilli powder, adjust to taste (pure, not US "Chili Powder")

3 ½ tsp curry powder, not HOT (any, Malaysian, generic, Clives of India, Keens)

1 ¼ tsp cooking salt/kosher salt

2 tsp white sugar

750g / 1.5 lb chicken thigh fillets, bite size pieces

½ onion, grated using box grater

2 tbsp oil

3 - 6 birds eye or Thai chillies, finely chopped

¼ cup onion, finely diced

4 garlic cloves, minced

1 cup chicken broth/stock

¾ cup peanuts (roasted unsalted), chopped

2 tsp kecap manis

3 tsp dark soy sauce

400g / 14oz coconut milk (full fat)

2 tbsp peanut butter (pure best but spread ok too)

2 tbsp lime juice

3 kaffir lime leaves, crushed in hand to release flavour OR 1 lemongrass stalk, white part only smashed to burst open (or 2 tsp lemongrass paste)

Mix 3.5 tablespoons Satay Seasoning with chicken & onion. Marinate min 20 min, best 3 hrs or overnight.
Heat 1 tbsp oil over high heat in large non stick pan, brown chicken in 2 batches (raw inside ok), remove into bowl.
Lower heat, add 1 tbsp oil then saute onion, garlic and chilli for 2 min. Add remaining Satay Seasoning.
Blitz chicken stock and ½ cup peanuts (I use stick blender, can use nutribullet or small food processor) until smooth (small chunks peanuts ok).
Pour back into skillet, add coconut, remaining ¼ cup peanuts, peanut butter, crushed kafir lime leaves OR lemongrass, stir, add chicken then simmer on low 15 min until thickened.
Stir in lime juice to taste, serve over rice!

Course🍽️Main Course

Diets🥩Carnivore...

Category🍛Curry

Cuisine🇲🇾Malaysian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 41 weeks ago

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