Satay Chicken Curry
Ingredients
- 500 g Chicken thighs
- 4 tspn Coconut milk
- 1 tsp Curry powder
- 1 tsp Chilli powder
- ½ tsp Turmeric
- 1 tsp Salt
- 1 tbsp Lemongrass
- 1 Brown onion
- 3 cloves GarlicGarlic
- 1 tbsp Lemongrass
- 3 tbsp Peanut butter
- 350 g Coconut milk
- ½ tsp Turmeric
- 1 tsp Chilli powder
- 1 tbsp Curry powder
- 1 tsp Salt
- 1 tbsp Sugar
- 1 cup Water
- 2 tbsp Vegetable oil Sunflower, canola, rapeseed or vegetable oil.
Method
Cut the chicken into medium, bite-sized pieces. In a bowl, combine the chicken with coconut milk, turmeric, chilli powder, curry powder, salt and lemongrass. Mix well and marinate for at least 1 hour (or longer, or overnight in the fridge)
Heat a skillet or grill pan over medium–high heat. Add 1 tablespoon of oil and sear the chicken for 2–3 minutes per side until lightly charred. Set aside and keep warm.
Reduce the heat to medium. Add 2–3 tablespoons of oil to the pan and sauté the onions until translucent. Add the chopped garlic and lemongrass and cook until the onions are lightly browned.
Stir in the turmeric, chilli powder and curry powder and cook for a few seconds until fragrant.
Pour in the coconut milk and water, then add the peanut butter. Season with salt and sugar, stir well and bring to a gentle simmer.
Return the grilled chicken to the pan and cook over low–medium heat for 8–10 minutes, until cooked through. If the sauce becomes too thick, add a little more water.
Taste and adjust the seasoning with extra salt or sugar, if needed.
Turn off the heat and add the chopped spring onions and sliced chilli.
Transfer to a serving dish, top with roasted crushed peanuts and chopped coriander, and serve with plain rice, coconut rice, naan or flatbread.
Chicken Thigh Fillet
Dark meat has a richer flavour and more moisture than white meat, which makes it a perfect choice for recipes like fried chicken and coq au…
Read the guide: Satay Chicken Curry with Free-Range Chicken Thigh
