Chicken Satay Curry

By: Dinusha Thalagala

To make satay seasoning for chicken▢1 1/2 tsp coriander▢1 1/2 tsp cumin powder▢1 1/2 tsp tumeric▢1 1/2 tsp paprika (sweet or normal)▢1 1/4 tsp chilli powder▢3 1/2 tsp curry powder, not HOT▢1 1/4 tsp salt , cooking / kosher (or 1 tsp table salt)▢2 tsp white sugar
▢750g / 1.5 lb chicken thigh fillets , cut into bite size pieces▢1/2 onion (brown, white or yellow), grated
To make satay curry sauce▢2 tbsp oil , separated▢3 - 6 birds eye chillies or other small hot red chillies , finely chopped▢1/4 cup onion (brown, white or yellow), finely diced▢4 garlic cloves , minced▢1 cup chicken broth / stock▢3/4 cup peanuts, roasted unsalted, , chopped, separated▢2 tsp kecap manis▢3 tsp dark soy sauce▢400g / 14oz coconut milk▢2 tbsp peanut butter▢2 tbsp lime juice
For Flavour Infusion:▢3 kaffir lime leaves
Garnish (choices)▢Peanuts , chopped▢Cilantro / coriander leaves▢Fresh chilli, finely chopped

Combine Satay Seasoning ingredients in a small bowl.
Marinate and cook chicken: a) Marinate - Combine chicken with 3 1/2 TABLESPOONS Satay Seasoning and onion in a bowl. Marinate for at least 3 hours, preferably overnight, minimum 20 minutesb) Cook - Heat 1 tbsp oil in a non stick skillet over high heat (Note 7). Cook chicken in 2 batches until browned all over but still raw inside. Transfer to bowl, cover and keep warm
Satay Sauce:a) Saute aromatics - Using the same skillet, turn heat down to medium and heat 1 tbsp oil. Add chill, onion and garlic cloves. Sauté until onion is translucent - around 2 minutes.b) Satay Seasoning - Add remaining Satay Seasoning and cook for 1 minute.c) Blitz - Transfer to a blender or small food processor. Add chicken stock and 1/2 cup of the peanuts (rest gets added later). Puree until pretty smooth - some peanut chunks can remain. Pour mixture back into the skillet.d) Add remaining ingredients into sauce - Add remaining 1/4 cup peanuts, kecap manis, dark soy sauce, coconut milk and peanut butter. Stir to combine.e) Add kaffir lime or lemongrass - 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.f) Simmer - Bring to simmer, turn heat down to medium low and simmer for 15 minutes until thickened.g) Serve - Add lime juice to taste. Serve with rice (jasmine, white rice or brown rice). Garnish with peanuts, cilantro/coriander leaves and more chilli if desired.