CHICKEN SATAY CURRY

Spicy with Malaysian influence 

INGREDIENTS FOR MARINATION

• 600-700 gms of boneless chicken, curry cut 

• ½ onion, chopped 

• 1-2 tsp coriander powder

• 1-2 tsp curry powder

• 1 tsp cumin powder 

• 1-2 tsp mild chilli powder ( or paprika) 

• Salt 

• 2-3 tbsp coconut cream

INSTRUCTIONS

• MIX everything well and marinate for 2-3 hours 

INGREDIENTS FOR CURRY 

• 2-3 red chillies

• ½ onion, chopped

• 4 cloves garlic 

• 1cup Chicken broth 

• 2tsp kecap manis( or simmer brown sugar and dark soya sauce for few mins to make your own kecap manis) 

• 2-3 tsp dark soya sauce 

• 2tbsp peanut butter 

• ½ cup peanuts, roasted, unsalted 

• 400 gms coconut milk

• ½ lime juice 

• 1-2 lemongrass stalk, bruised 

• Coriander, lemon, few peanuts  and red chillies for garnish 

INSTRUCTIONS 

Heat oil in a pan and fry the chicken until browned and cooked

Remove for use later 

• In the same pan add more oil and fry the onions, garlic  and chillies for few mins until onions are translucent

Cool and grind it with peanuts and chicken stock to make a smooth paste

• Pour the paste into the pan and add coconut milk, soya sauce, peanut butter, kecap manis and lemon grass

• Mix and simmer 

• Squeeze lemon juice 

• Add water or more coconut milk for desired consistency 

• Add chicken and simmer on low flame for 10-15 mins

That’s it, your delicious satay curry is ready 

• Serve garnished with coriander, red chillies and lemon wedges with a bowl of steamed rice or noodles

Enjoy!

SPICE LEVEL: 🌶