Satay Chicken Curry
"Chicken marinated in a homemade satay seasoning, simmered in a peanut satay sauce that is truly restaurant quality. This recipe is adapted from a Satay recipe by a Malaysian chef and the Satay Sauce from Chinta Ria, a popular Sydney Asian restaurant. See notes for more details! MARINATING TIME: 3 hrs - overnight ideal, but even 20 minutes is enough...."
INGREDIENTS
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1 1/4 tsp coriander powder
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1 1/4 tsp cumin powder
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1 1/4 tsp tumeric powder
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1 1/4 tsp paprika powder (any type, even smoked)
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1 1/4 tsp chilli powder (Note 1)
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3 tsp curry powder
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1 tsp salt (or 1 1/2 tsp kosher salt / sea salt flakes)
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2 tsp white sugar
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1.2lb / 600g chicken thigh fillets, cut into bite size pieces (or chicken breast)
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1/2 onion (brown, white or yellow), grated
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2 tbsp oil, separated
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3 - 6 birds eye chillies or other small hot red chillies, chopped (Note 2)
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1/2 onion (brown, white or yellow), finely diced
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4 garlic cloves, minced
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1 cup chicken broth / stock
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3/4 cup roasted peanuts, chopped, separated
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2 tsp kecap manis (Note 3)
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1 tsp dark soy sauce (Note 4)
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14oz/400g (1 can) coconut milk (preferably full fat but light will be ok)
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2 tbsp peanut butter
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1/2 cup water
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3 kaffir lime leaves or 1 lemongrass, white part only, smashed to burst open (Note 5)
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2 tbsp lime juice, to taste
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Peanuts, chopped
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Cilantro / coriander leaves
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