Satay Chicken Curry

For some, they’re delicious bar snacks and a great source of protein…for others, they’re a death sentence.  The peanut is an interesting one, as it suits both sweet and savoury dishes equally well.

Satay Chicken is deliciously marinated and grilled with spiced peanut flavours, and this dish combines it with a peanut-coconut based curry.  Super refreshing, the inclusion of lime juice (or any other acid) prevents it from being too sickly rich.

Traditionally the meat is skewered but, alas, I had none available.  If you do, however, do add that step in!

Ingredients

For the Chicken

  • Chicken Breast, cubed.
  • Peanut Butter
  • Chili paste/powder/flakes
  • Fresh Lime Juice
  • Ground Coriander
  • Salt/Soy Sauce
  • Water
  • Sugar
  • Oil
  • Dessicated Coconut (optional)

For the Sauce

  • Coconut Milk
  • Peanut Butter
  • Sugar
  • Salt/Soy Sauce
  • Lime juice
  • Chili Paste/Powder/flakes
  • Ground Coriander

Method

  1. In a bowl combine a few spoonfuls of peanut butter with the juice of half a lime, a spoonful or two or chili and coriander (adjust to your taste), and dash of soy sauce/salt.  This will make a thick mixture.
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  2. Thin out with a dash of oil and then top up with water until you have enough to cover your meat.  Add the chicken and lime skin and cover.  Refrigerate for at least 2 hours.  Yes, it makes a difference.IMAG1572
  3. When you’re ready, remove your meat and place on a griddle pan.
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  4. Sprinkle with dessicated coconut to give it a nice crisp finishing.  Grill on medium, turning occasionally, until the meat it cooked and beginning to brown.
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  5. Meanwhile, in a large saucepan combine a can of coconut milk with a few spoonfuls of peanut butter and the remainder of the marinade.  Heat gently whilst stirring so that the peanut butter fully incorporates.
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  6. Add the remaining spices, seasoning, sugar and lime juice – taste all the way to make it suit your preference.
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  7. As it heats it will thicken.  Just continue to simmer, stirring gently, until it has reached a consistency you’re happy with.
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  8. At this point add the meat and stir through.

Serving and Storage

Serve with a little bit of sticky rice and a piece of lime for extra garnish.

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Store in a sealed container in the fridge for no more than 3 days.

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