I make a curry at least once a week and try to mix it up as much as I can. I already have a recipe up for Beef Satay Skewers and I do love it. The beef becomes tender in the marinade and chars beautifully on the skewer. However, sometimes you just want to keep it simple and fire things into a pot. So this Easy Chicken Satay Curry is one for a speedy midweek dinner.
I’m also conscious that people are looking for easy but tasty recipes at the moment. Things are difficult enough with us all having to stay in our homes, the last thing we need is added stress over meals. This recipe is made of ingredients that most of you will already have in your cupboards.
Stay well x
Useful tips & links:
- This is a fairly basic but tasty curry recipe. Don’t stress if you are missing an ingredient, just look for a substitute or go without.
- This is quite a mild curry so that everyone can enjoy it but I like to add extra chilli to my own afterwards.
- If you don’t want chicken, use beef, pork, tofu or vegetables. I like crunchy veg in my satay but lately I’ve been using them in salads or slaws on the side instead of in the curry. It adds a delicious freshness to cut through the rich satay sauce.
- Another option is to serve with stir fried veg on the side, as per photo above.
- Use whatever peanut butter you have to hand, smooth, crunchy or homemade. Anything will work, just keep an eye on it’s salt levels when you are adding the soy sauce.
- This freezes well, make sure to defrost thoroughly and reheat gently when you need it.
- Have a look at Siún’s Cheats Chicken Satay Noodles on The Healthy Spoon for another option.
Easy Chicken Satay Curry
- 4 chicken breasts
- 3 cloves of garlic, crushed
- 5cm piece of ginger, grated
- 1½ tablespoons of honey
- 3 tablespoons of dark soy sauce
- 1 teaspoon each of chilli flakes, ground cumin and ground turmeric
- 1 tablespoon of oil
- An onion, sliced
- 100g of peanut butter
- 400g tin of coconut milk
- The juice of half a lime
For the slaw
- 1 tablespoon of rice vinegar
- 1 tablespoon of soy sauce
- 2 teaspoons of peanut butter
- 2 teaspoons of sesame oil
- The juice of half a lime
- 1 small carrot, peeled and julienned
- 5cm piece of cucumber, seeds removed and julienned
- ¼ head of red cabbage, finely sliced
- ½ red chilli, finely sliced
Chopped coriander and peanuts to garnish
- Dice the chicken breasts and set aside.
- In a large bowl mix together the garlic, ginger, honey, soy, chilli, cumin and turmeric. Add the chicken and stir through to coat the meat.
- Allow to marinate for 30 minutes if you have time.
- In a large pan heat the oil over a medium high heat. Fry the sliced onion for a few minutes.
- Add the marinated chicken to the pan and fry to seal the meat and cook the spices. Add the peanut butter and cook until it has softened and darkened.
- Pour in the coconut milk and stir through. When it starts to bubble cover, reduce to a simmer and cook for 20-25 minutes.
- Meanwhile, cook your rice and make the slaw. In a bowl mix together the vinegar, soy, peanut butter, sesame oil and lime juice.
- Add in the sliced veg and chilli and toss through the dressing and set aside.
- Add the lime juice to the satay and taste, add more peanut butter, spice or soy sauce as needed.
- Serve up the rice and curry, top with chopped coriander and peanuts with the slaw on the side.