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Chicken Satay Curry

Peanut Chicken Curry


  • Author: Helen
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x

Description

A quick and easy peanut butter chicken curry made with tender chicken pieces in a rich, sweet, spicy and tangy peanut sauce.


Ingredients

Scale
  • 1 tbsp curry powder
  • 1 tsp chilli powder
  • 1/2 tsp salt
  • 2 tbsp neutral oil (Note 1)
  • 750g (or 26oz)  boneless chicken thighs - cut into bite-sized pieces
  • 3 birds eye chillies - finely chopped
  • 4 garlic cloves - crushed
  • 1 tbsp dark soy sauce
  • 400g (or 14oz) coconut milk
  • 3 tbsp smooth peanut butter 
  • 2 tsp brown sugar
  • 3 kaffir lime leaves
  • 2 large red bell peppers - chopped into bite-sized pieces (note 2)
  • 1 lime - zest 
  • 2 limes - juice
  • A large handful of chopped fresh cilantro/coriander to serve 

Instructions

  1. Mix the chicken pieces with curry powder, chilli powder and salt.
  2. Place a wok or medium/large pan on a medium to high heat and add the oil. Add the chicken pieces when the oil is hot and fry for a few minutes until they are brown on all sides and set aside. (Note 3)
  3. Fry the chilli and garlic for a few minutes until fragrant, adding a little more oil if necessary.
  4. Add the peanut butter and dark soy sauce then stir in a little of the coconut milk until a smooth paste is formed.
  5. Gradually pour in the rest of the coconut milk while stirring continuously to remove any lumps. Then add the sugar, kaffir lime leaves and red pepper and simmer on a medium heat for 5 minutes.
  6. Add the cooked chicken and simmer for 5 more minutes. (Note 4)
  7. Stir in the lime zest and juice and serve immediately with chopped fresh cilantro/coriander.

Notes

  1. Use an oil with a high burn point like groundnut or canola oil. Olive oil is not suitable. 
  2. Cut peppers into 2cm /1 inch pieces
  3. The chicken does not need to be cooked through at this point just browned.
  4. If the chicken was not fully cooked during the browning process, simmering it in the curry sauce should finish it off. Remove one of the larger pieces and cut it in half to check it is no longer pink to make sure.
  • Category: Curry
  • Method: stove-top
  • Cuisine: Asian

Keywords: Peanut Butter Chicken Curry