Chicken Satay Curry
- 2 ½ Tbsp Satay Spice Blend
- 500g Chicken thigh fillet [cubed]
- 2 Tbsp vegetable oil.
- 2 Tbsp ghee or butter
- 2 onions [finely diced]
- Chili [to taste if required]
- 1 cup chicken stock
- 1 tsp salt
- 1 Tbsp brown sugar.
- 1 cup coconut milk
- 3 Tbsp peanut butter
- 1/4 cup crushed nuts
To prepare chicken satay
 Make a marinade by mixing 2 ½ Tbsp of (chicken) satay spice blend with vegetable oil. Stir thoroughly into the cubed chicken. Cover and refrigerate for 1 or 2 hours.
 Fry onions in ghee until translucent. Add Chili [if required] and stir well. Add the marinated chicken to the pan and brown on medium heat for approximately 10 minutes.
 Add stock and salt and simmer gently in an open pan for a further 10 minutes until the sauce resembles a thick gravy.
 Stir-in coconut milk and simmer uncovered on low heat for 30 minutes until the sauce reduces. Stir in peanut butter and nuts. A little water may be added to extend the stewing process if required. Serve garnished with crushed nuts.
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