Satay Chicken Curry

Name: Satay Chicken Curry
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

20 ingredients

8 steps

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

1

Cut chicken into pieces, place in a bowl.
2

Blend all marinade ingredients, pour over chicken, stir.
3

Cover with cling film, marinate in fridge for at least 2 hours, stirring occasionally.
4

Remove chicken and grill under preheated grill for 8 to 10 minutes or until cooked, turning and brushing with marinade.
5

Meanwhile, make peanut sauce by blending peanut butter, fish sauce, lime juice, chilli powder, and sugar.
6

Pour into saucepan and cook gently for 5 minutes stirring occasionally, season to taste with pepper (and salt if you really must).
7

Add chicken and stir through.
8

Serve with rice, garnish with fresh coriander.