Go Back
–+ servings

Satay Chicken Curry

A quick and easy chicken curry that's perfect for a weeknight meal. This satay chicken curry is full of flavor and will leave you wanting more.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Course
Servings 2 - 3 people
Calories 814 kcal

Ingredients
  

  • Half a chicken cut into serving sizes
  • 4 to matoes quartered
  • 2 1/2 tbsp of Season with Spice's Sweet & Spicy Curry Powder
  • 1/4 cup oil
  • 3 stalks fresh curry leaves
  • 1/2 cup unsalted dry roasted peanuts coarsely ground. Keep some in bigger chunks for crunch.
  • 1 cup / 200 ml coconut milk
  • 1 cup water
  • 1 tbsp soy sauce
  • 1 tbsp of coconut sugar or to taste
  • dash of salt to taste
  • a squeeze of lime juice

*Whole spices (1/2 teaspoon of each):

  • Cumin seeds
  • Black or brown mustard seeds
  • Coriander seeds
  • Fennel seeds

For the ground paste:

  • 4 cloves garlic
  • 3 shallots
  • 2 lemon grass white parts only
  • 1 inch ginger or galangal
  • 1 fresh red chili seeded (optional - for that extra spiciness)

Instructions
 

  • Using a mortar & pestle, or food processor, grind garlic, shallots, lemon grass, ginger/galangal and red chili into a paste.
  • In a bowl, add water to mix the curry powder into a thick paste.
  • Heat oil in a wok on high, add the whole spices and fry for about 10 seconds. The spices will jump and pop in the wok, so keep them moving with your spatula to prevent them from burning. Turn the heat off.
  • Add in the ground paste and curry leaves. Stir fry on low-medium fire until translucent.
  • Add sugar, soy sauce, peanuts, curry powder paste and stir thoroughly. Simmer on low heat until a thin layer of oil rises. Be careful not to burn the paste.
  • Add chicken, and bring the heat up to medium-high. Add water and stir to coat the chicken.
  • Stir in coconut milk and mix well. Season with salt and a squeeze of lime. Gradually bring to a boil, then reduce the heat to medium, stir occasionally and let it simmer for 10 minutes.
  • Add tomatoes and continue to simmer for another 20 - 25 minutes until the curry sauce is smooth and chicken is cooked and tender.

Notes

1. You can replace the peanuts with cashews. The sauce will still have the satay flavour, but a milder nut taste.

Nutrition

Serving: 150gCalories: 814kcalCarbohydrates: 39gProtein: 16gFat: 71gSaturated Fat: 26gPolyunsaturated Fat: 12gMonounsaturated Fat: 29gTrans Fat: 1gSodium: 710mgPotassium: 1361mgFiber: 8gSugar: 17gVitamin A: 2322IUVitamin C: 102mgCalcium: 110mgIron: 6mg
Keyword chicken, curry
Tried this recipe?Let us know how it was!