Chicken Satay Curry (Malaysian)

recipetineats.com

EJ West

subheading: SATAY SEASONING:

1 ½ tsp coriander

1 ½ tsp cumin powder

1 ½ tsp tumeric

1 ½ tsp paprika (sweet or normal, not smoked or spicy)

1 ¼ tsp chilli powder , adjust to taste (not US "Chili Powder", Note 1)

3 ½ tsp curry powder , not HOT (any, Malaysian, generic, Clives of India, Keens)

1 ¼ tsp salt , cooking / kosher (or 1 tsp table salt)

2 tsp white sugar

subheading: CHICKEN:

750g / 1.5 lb chicken thigh fillets , cut into bite size pieces (Note 2)

½ onion (brown, white or yellow), grated

subheading: SATAY SAUCE:

2 tbsp oil , separated

3 to 6 birds eye chillies or other small hot red chillies , finely chopped (Note 3)

¼ cup onion (brown, white or yellow), finely diced (~ ¼ onion)

4 garlic cloves , minced

1 cup chicken broth / stock

¾ cup peanuts, roasted unsalted, , chopped, separated

2 tsp kecap manis (Note 4)

3 tsp dark soy sauce (Note 5)

400g / 14oz coconut milk (preferably full fat but light will be ok)

2 tbsp peanut butter , pure best but spread ok too, crunchy or smooth

2 tbsp lime juice , to taste

subheading: FLAVOUR INFUSION - CHOOSE ONE:

3 kaffir lime leaves

1 lemongrass stalk , white part only, smashed to burst open (Note 6)

subheading: GARNISH (CHOICES):

Peanuts , chopped

Cilantro / coriander leaves

Fresh chilli, finely chopped

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