Satay Chicken Curry

• Meat

  • 3 Birds eye chillies
  • 1 1/4 lb Chicken thigh, fillets

• Produce

  • 1 1/4 tsp Chilli
  • 1 Cilantro / coriander, leaves
  • 1 1/4 tsp Coriander, Powder
  • 4 Garlic cloves
  • 3 Kaffir lime leaves or 1 lemongrass
  • 1 Onion, white or yellow brown
  • 3/4 cup Peanuts, roasted
  • 1 Peanuts

• Canned Goods

  • 1 cup Chicken broth / stock
  • 14 oz Coconut milk

• Condiments

  • 2 tsp Kecap manis
  • 2 tbsp Lime juice
  • 2 tbsp Peanut butter
  • 1 tsp Soy sauce, dark

• Baking & Spices

  • 3 tsp Curry powder
  • 1 1/4 tsp Paprika, Powder
  • 1 tsp Salt
  • 1 1/4 tsp Tumeric, powder
  • 2 tsp White sugar

• Oils & Vinegars

  • 2 tbsp Oil

• Nuts & Seeds

  • 1 1/4 tsp Cumin, powder

• Liquids

  • 1/2 cup Water

Found on recipetineats.com

Description

Ingredients

• 1¼ tsp coriander powder
• 1¼ tsp cumin powder
• 1¼ tsp tumeric powder
• 1¼ tsp paprika powder (any type, even smoked)
• 1¼ tsp chilli powder (Note 1)
• 3 tsp curry powder (I use Clives of India)
• 1 tsp salt (or 1½ tsp kosher salt / sea salt flakes)
• 2 tsp white sugar
• 1.2lb / 600g chicken thigh fillets, cut into bite size pieces (or chicken breast)
• ½ onion (brown, white or yellow), grated
• 2 tbsp oil, separated
• 3 - 6 birds eye chillies or other small hot red chillies, chopped (Note 2)
• ½ onion (brown, white or yellow), finely diced
• 4 garlic cloves, minced
• 1 cup chicken broth / stock
• ¾ cup roasted peanuts, chopped, separated
• 2 tsp kecap manis (Note 3)
• 1 tsp dark soy sauce (Note 4)
• 14oz/400g (1 can) coconut milk (preferably full fat but light will be ok)
• 2 tbsp peanut butter
• ½ cup water
• 3 kaffir lime leaves or 1 lemongrass, white part only, smashed to burst open (Note 5)
• 2 tbsp lime juice, to taste
• Peanuts, chopped
• Cilantro / coriander leaves

Directions

• Combine Satay Seasoning ingredients in a small bowl.
• Combine chicken with 3 TBSP SATAY SEASONING and onion in a bowl and marinate for at least 3 hours, preferably overnight. (Note 6)
• Heat 1 tbsp oil in a non stick skillet over high heat (Note 7). Add chicken and cook until browned all over - don’t worry if it’s still raw inside. Transfer chicken to a bowl.
• Turn heat down to medium high and heat 1 tbsp oil. Add chill, onion and garlic cloves. Saute until onion is translucent - around 2 minutes. Add remaining Satay Seasoning and cook for 1 minute.
• Add chicken broth and ½ cup peanuts, then transfer all the mixture into a food processor or blender. Puree until pretty smooth - some peanut chunks can remain. Pour mixture back into the skillet.
• Add remaining ¼ cup peanuts, kecap manis, dark soy sauce, coconut milk, peanut butter and water. Stir to combine.
• Crush kaffir lime leaf in hand a bit (to break leaf to release the flavour). Add kaffir lime leaf OR lemongrass and chicken to sauce. Bring to simmer, turn heat down to medium low and simmer for 15 minutes until thickened.
• Add lime juice to taste. Serve with rice, garnished with peanuts and cilantro/coriander leaves.