This is so delicious! And quick to cook up fresh, if you marinate the chicken and make the sauce (up until the food processor part) beforehand and keep it in the fridge.
Ingredients
Satay Seasoning
- 1 1/4 tsp coriander powder
- 1 1/4 tsp cumin powder
- 1 1/4 tsp tumeric powder
- 1 1/4 tsp paprika powder (any type, even smoked)
- 1 1/4 tsp chilli powder or cayenne pepper
- 3 tsp curry powder
- 1 tsp salt
- 2 tsp white sugar
Chicken
- 1.2 lb / 600g chicken thigh fillets or breast , cut into bite size pieces
- 1/2 onion (brown, white or yellow), grated
Satay Sauce
- 2 tbsp oil , separated
- 3 – 6 birds eye chillies or other small hot red chillies , chopped (or 4 dried chillies, chopped)
- 1/2 onion (brown, white or yellow), finely diced
- 4 garlic cloves , minced
- 1 cup / 250 ml chicken broth / stock
- 3/4 cup roasted peanuts , chopped, separated
- 2 tsp kecap manis (or sweet soy sauce)
- 1 tsp dark soy sauce
- 14 oz /400g (1 can) coconut milk
- 2 tbsp peanut butter
- 1/2 cup / 125 ml water
- 3 kaffir lime leaves or 1 lemongrass , white part only, smashed to burst open
- 2 tbsp lime juice , to taste
Garnish
- Peanuts , chopped
- Cilantro / coriander leaves
Directions
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Combine Satay Seasoning ingredients in a small bowl.
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Combine chicken with 3Tbs Satay Seasoning and onion in a bowl and marinate for at least 3 hours.
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Heat 1 tbsp oil in a non stick skillet over high heat. Add chicken and cook until browned all over (don’t worry if it’s still raw inside). Transfer chicken to a bowl.
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Turn heat down to medium high and heat 1 tbsp oil. Add chill, onion and garlic cloves. Saute until onion is translucent – around 2 minutes. Add remaining Satay Seasoning and cook for 1 minute.
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Add chicken broth and 1/2 cup peanuts, then transfer all the mixture into a food processor or blender. Puree until pretty smooth – some peanut chunks can remain. Pour mixture back into the skillet.
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Add remaining 1/4 cup peanuts, kecap manis, dark soy sauce, coconut milk, peanut butter and water. Stir to combine.
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Crush kaffir lime leaf in hand a bit (to break leaf to release the flavour). Add kaffir lime leaf OR lemongrass and chicken to sauce. Bring to simmer, turn heat down to medium low and simmer for 15 minutes until thickened.
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Add lime juice to taste. Serve with rice, garnished with peanuts and cilantro/coriander leaves.
Credit: Recipe Tin Eats