satay seasoning

Recipe video above. Forget skewers - THIS is how you get a satay fix! This Malaysian Chicken Satay Curry features chicken marinated in a homemade satay seasoning, simmered in a heady peanut satay sauce that&#039;s coconuty and heavily seasoned. Truly restaurant quality. Yet -simple. No hunting down unsual ingredients!Spice level: Pretty warm buzz but not that spicy. If concerned, read note 1 &amp; 3 for how to play it safe with the chilli!Adapted from a Satay recipe by a Malaysian chef and the Satay Sauce from Chinta Ria, a popular Sydney Asian restaurant - refer Note 10.

Satay Chicken Curry (Malaysian)

coriander

tsp cumin powder

tsp tumeric

tsp paprika ((sweet

curry powder (, not HOT (any, Malaysian, generic, Clives of India, Keens))

tsp white sugar

chicken thigh

onion

tbsp oil (, separated)

onion ((brown, white

garlic (, minced)

chicken broth / stock

peanuts, roasted unsalted, (, chopped, separated)

tsp kecap manis ((Note 4))

tsp dark soy sauce ((Note 5))

coconut milk

peanut butter (, pure

tbsp lime juice (,

kaffir lime leaves

lemongrass

Peanuts (, chopped)

coriander leaves

Fresh chilli, finely chopped

Combine Satay Seasoning ingredients in a small bowl.

Marinate - Combine chicken with 3 1/2 TABLESPOONS Satay Seasoning and onion in a bowl. Marinate for at least 3 hours, preferably overnight, minimum 20 minutes (Note 6)

Cook - Heat 1 tbsp oil in a non stick skillet over high heat (Note 7). Cook chicken in 2 batches until browned all over but still raw inside. Transfer to bowl, cover and keep warm.

Marinate &amp; Cook Chicken:

Saute aromatics - Using the same skillet, turn heat down to medium and heat 1 tbsp oil. Add chill, onion and garlic cloves. Sauté until onion is translucent - around 2 minutes.

Satay Seasoning - Add remaining Satay Seasoning and cook for 1 minute.

Blitz - Transfer to a blender or small food processor (I use a Nutribullet). Add chicken stock and 1/2 cup of the peanuts (rest gets added later). Puree until pretty smooth - some peanut chunks can remain. Pour mixture back into the skillet.

Add remaining ingredients into sauce - Add remaining 1/4 cup peanuts, kecap manis, dark soy sauce, coconut milk and peanut butter. Stir to combine.

Add kaffir lime or lemongrass - 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.

Simmer - Bring to simmer, turn heat down to medium low and simmer for 15 minutes until thickened.

Serve - Add lime juice to taste. Serve with rice (jasmine, white rice or brown rice). Garnish with peanuts, cilantro/coriander leaves and more chilli if desired. See Note 9 for suggested sides.

Satay Sauce:

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Satay Chicken Curry (Malaysian)

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