Craving an explosion of flavor? Get ready to embark on a culinary adventure with this unbelievably easy and delicious chicken satay curry recipe.
Prepare to be amazed as simple ingredients transform into a satay sensation that will tantalize your taste buds and leave you wanting more!
Making Satay Seasoning
You'll also need 1 1/4 tsp of chilli powder. Not the US "Chili Powder," since it's got other stuff mixed in – go for pure ground chilli powder or cayenne pepper. Next is 3 1/2 tsp of curry powder. Not hot curry! I use Malaysian, generic, Clives of India, Keens. This entire dish can be achieved with ease in a time crunch similar to a simple chicken curry.
Don't forget 1 1/4 tsp of salt—cooking or kosher is what I use (table salt's ok), and 2 tsp of white sugar. Bet you didn't think I'd use sugar.
Mix it all! Now you've got satay seasoning. Ready to make some satay magic.
Cooking the Satay Curry
Alright, let's explore into cooking this insane Chicken Satay Curry! First, marinate your chicken—combine it with 3 1/2 tablespoons of your satay seasoning and grated onion in a bowl. Let it sit for at least 20 minutes, but overnight is even better!
Next, grab your skillet and heat a tablespoon of oil over high heat. Cook the chicken in batches until browned but still raw inside—don't overcook it! Set it aside, covered, to keep warm.
Now, for the sauce! Turn the heat to medium. Saute chopped chillies, diced onion, and minced garlic for about 2 minutes. Add any remaining satay seasoning and cook for an additional minute.
While you're preparing the sauce, remember that some recipes incorporate fish sauce to enhance the savory depth. Blitz the sautéed aromatics with chicken stock and 1/2 cup of peanuts—smooth is the goal, but chunky is fine.
Pour the satay back into the skillet, mix in the remaining 1/4 cup of peanuts, kecap manis, dark soy sauce, coconut milk, and peanut butter. Stir it all together! Introduce your selected flavour infusion like kaffir lime leaves or lemongrass.
Finally, add the chicken, bring to a simmer, and let it thicken for about 15 minutes. Seriously, the aroma is going to make you drool!
Serving Suggestions
Once that satay curry has simmered and thickened, it's time to think about serving it up. I always go for jasmine rice — its floral aroma complements the curry so well!
Don't forget the garnishes – they're not just for show, you know! A sprinkle of chopped peanuts adds a satisfying crunch, and fresh cilantro/coriander leaves bring a burst of freshness. If you're feeling brave – and I know you are – add a few finely chopped fresh chilies for that extra kick.
For a complete meal, I suggest some simple sides, like steamed greens or a cucumber salad. I also think that this satay curry pairs perfectly with roti or naan – imagine tearing off a piece and scooping up that delicious sauce! What am I saying – just use a plain ole spoon!
Short Recipe Version
Chicken Satay Curry (Easy Recipe)
Prep time: 15 minutes
Cook time: 25 minutes
Servings: 4
Ingredients:
- 1.5 lbs chicken breast, cubed
- 1 tbsp coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, sliced
- 1 can (13.5 oz) coconut milk
- 1/4 cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp curry powder
- 1 tbsp brown sugar
- 1 tsp lime juice
- Salt and pepper to taste
- Chopped peanuts, cilantro, and chilies for garnish
- Cooked jasmine rice
Instructions:
- Heat coconut oil in a large skillet or pot over medium heat. Add chicken and cook until browned.
- Add onion, garlic, and ginger to the skillet and cook until softened.
- Stir in red bell pepper, coconut milk, peanut butter, soy sauce, curry powder, brown sugar, and lime juice. Season with salt and pepper.
- Bring to a simmer and cook for 15 minutes, or until the sauce has thickened and the chicken is cooked through.
- Serve over jasmine rice and garnish with chopped peanuts, cilantro, and chilies.
Nutrition Information (per serving, estimated):
- Calories: 450
- Protein: 40g
- Fat: 25g
- Carbohydrates: 20g