Not your usual Satay

Chicken Satay on a menu does not conjure up images of a saucy chicken curry. Satay is usually meat on a skewer, drenched in a delicious peanut buttery sauce; but ours is a little different. We make an unusual Satay Chicken Curry that keeps guests coming back for more!

Satay Chicken Curry (Serves 6 - 8)

Satay Seasoning:

• 3 t each ground coriander, ground cumin, turmeric powder, paprika and cayenne pepper
• 8 t Curry powder (medium)
• 2 t salt
• 4 t White sugar

Chicken:

• 2 kg chicken breast fillets, cut into cubes or strips to your liking
• 1 Onion, grated

Satay Sauce:

• 4 Tbsp sunflower oil
• 6 Birds eye chillies, chopped
• 1 onion, finely diced
• 8 garlic cloves, minced
• 2 cups chicken stock
• 1 x 400g jar smooth peanut butter
• 4 Tbsp Kecap Manis (a type of sweet soy sauce)
• 2 Tbsp Dark soy sauce
• 2 cans coconut milk
• 2 sticks lemongrass, white part only, smashed to burst open
• 4 Tbsp lime juice

Method:

• Combine the satay seasoning ingredients in a small bowl. Combine the chicken with 6 Tbsp of the seasoning and the grated onion, and marinate for at least 3 hours, preferably overnight in the fridge.
• Heat a bit of the oil in a non stick pan over high heat and cook the chicken in batches until browned all over. Transfer to a bowl.
• Turn the heat down to medium and heat 2 Tbsp of oil. Add the chilli, onion and garlic. Sauté until the onion is translucent, about 2 minutes. Add remaining satay seasoning and cook for 1 minute..
• Add check broth and transfer the mixture to a food processor or blender. Puree until smooth. Pour into a pot, and add the kecap manis, dark soy sauce, coconut milk and peanut butter. Stir to combine. Add the lemongrass and chicken to the sauce, bring to a simmer and cook on low heat for 10 minutes. Add lime juice to taste just before serving.
• Serve with rice, garnished with peanuts and coriander leaves.