Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, satay chicken curry. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
As far as I know, Chicken Satay in this curry-like form is not authentic Asian. Real Satay Chicken is skewered chicken marinated with satay seasonings, seared over charcoal and served with a peanut sauce. There are various types throughout Asian, the most well known being Malaysian, Thai and Indonesian.
Satay Chicken Curry is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Satay Chicken Curry is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook satay chicken curry using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Satay Chicken Curry:
- Take 8 Boneless Chicken Thighs, Diced
- Prepare 2 tsp Soy Sauce
- Prepare 1 Garlic Clove, finely chopped
- Prepare 2 Red Chillis, deseeded and finely chopped
- Prepare 2 tsp Ginger, Grated
- Make ready 2 tsp Garam Masala
- Prepare 2 tsp Chinese 5 Spice
- Take 100 g Smooth Peanut Butter
- Prepare 400 ml Coconut Milk
- Take 400 g Finely Chopped Tomatos
- Prepare Chopped Coriander (Optional)
- Make ready Roasted Peanuts (Optional)
Blend all marinade ingredients, pour over chicken, stir. According to Wikipedia, chicken satay is an Indonesian food street dish that consists of f seasoned, skewered and grilled meat served with a sauce — most commonly a combination of soy and peanut sauce. Satay is an adaptation of Indian kebabs and may use other proteins such as goat, beef, pork, fish, and even tofu. You should cook your Chicken Satay Curry until the chicken is cooked through, the sauce is thickened and glossy, and the vegetables are tender.
Instructions to make Satay Chicken Curry:
- Lightly spray a wok with Frylight. Add the diced chicken thighs and fry until slightly golden. Add the soy sauce and Chinese 5 spice and stir to coat. Remove from the pan and set aside.
- Add some more frylight to the wok. Add the garlic, chilli and ginger and fry for 1 minute. Add the garam masala and fry for another minute.
- Stir in the peanut butter, coconut milk and tomatoes and bring to a simmer.
- Return the chicken to the wok and cook for 30 minutes until the sauce has thickened and the chicken cooked through.
- Sprinkle chopped coriander and chopped roasted peanuts on top of the curry. Serve with a choice of rice and naan bread. Enjoy!
Chicken satay is not peanut sauce chicken. It is supposed to have a curry flavour from the marinade. Peanut sauce is just a dip. I don't think you understand what satay is. Mind you, I can eat spoonfuls of just the peanut sauce on its own.
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