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: 🌶