Spicy with Malaysian Influence
Ingredients for Marination
- 600–700 gms 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.
- Marinate the chicken for 2–3 hours.
Ingredients for Curry
- 2–3 red chillies
- ½ onion, chopped
- 4 cloves garlic
- 1 cup chicken broth
- 2 tsp kecap manis (or simmer brown sugar and dark soya sauce for a few minutes to make your own)
- 2–3 tsp dark soya sauce
- 2 tbsp peanut butter
- ½ cup roasted unsalted peanuts
- 400 gms coconut milk
- ½ lime juice
- 1–2 lemongrass stalks, bruised
- Coriander, lemon wedges, roasted peanuts and red chillies for garnish
Instructions
- Heat oil in a pan and fry the chicken until browned and cooked.
- Remove the chicken and keep aside.
- In the same pan, add a little more oil.
- Fry the onions, garlic and red chillies until the onions turn translucent.
- Cool the mixture.
- Grind it with the roasted peanuts and chicken stock to make a smooth paste.
- Pour the paste back into the pan.
- Add coconut milk, dark soya sauce, peanut butter, kecap manis and lemongrass.
- Mix well and simmer.
- Squeeze in the lime juice.
- Add water or extra coconut milk to adjust the consistency.
- Add the cooked chicken and simmer on low flame for 10–15 minutes.
- That’s it, your delicious Satay Curry is ready.
- Serve garnished with coriander, red chillies, roasted peanuts and lemon wedges along with steamed rice or noodles.
SPICE LEVEL: 🌶
