Satay Chicken Curry

Name: Satay Chicken Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 500 g boneless skinless chicken; 1 small onion; 2 garlic cloves; 1 inch peeled fresh ginger, finely chopped; 4 tablespoons soy sauce; 1 teaspoon ground coriander; 2 teaspoons brown sugar; 2 tablespoons lime juice; 1 tablespoon vegetable oil; 300 ml coconut milk; 4 tablespoons crunchy peanut butter; 1 tablespoon Thai fish sauce; 1 teaspoon lime juice; 1 tablespoon chili powder; 1 tablespoon brown sugar; ground black pepper; fresh coriander

Submitted by Baz231

"Orinally a chicken "satay on a stick" recipe, adapted to a curry - fantastic!"

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Ready In:: 25mins
Ingredients:: 17
Serves:: 4

ingredients

500 g boneless skinless chicken
Marinade
1 small onion
2 garlic cloves
1 inch peeled fresh ginger, finely chopped
4 tablespoons soy sauce
1 teaspoon ground coriander
2 teaspoons brown sugar
2 tablespoons lime juice
1 tablespoon vegetable oil
Peanut Sauce
300 ml coconut milk
4 tablespoons crunchy peanut butter
1 tablespoon Thai fish sauce
1 teaspoon lime juice
1 tablespoon chili powder
1 tablespoon brown sugar
ground black pepper
Garnish (optional)
fresh coriander

directions

Cut chicken into pieces, place in a bowl.
Blend all marinade ingredients, pour over chicken, stir.
Cover with cling film, marinate in fridge for at least 2 hours, stirring occasionally.
Remove chicken and grill under preheated grill for 8 to 10 minutes or until cooked, turning and brushing with marinade.
Meanwhile, make peanut sauce by blending peanut butter, fish sauce, lime juice, chilli powder, and sugar.
Pour into saucepan and cook gently for 5 minutes stirring occasionally, season to taste with pepper (and salt if you really must).
Add chicken and stir through.
Serve with rice, garnish with fresh coriander.

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Reviews

Delicious recipe! Agree with one of the reviews though... go easy on the chili unless you like it extremely hot! I used 3/4 measure and it was still very hot for my taste (I'm not a huge chili fan). All in all though, easy and tasty - thankyou!

rcrdwatt
Superb. Exceptionally quick and easy...and delicious. Careful with the soy, it can easily make the final dish overly salty...I now use just 1 spoon as I have a very rich salty/dark soy on the shelves but perhaps 4 spoons is OK for lighter varieties...you can always add more in at the end as required.

Bellyferret
A fantastic recipe, Chicken is so tender, would advise a reduction in Chilli Powder to the more feint of heart.

stephen