Ingredients for Satay Chicken Curry
- Boneless Skinless Chicken
- Onion
- Garlic Cloves
- Fresh Ginger
- Soy Sauce
- Ground Coriander
- Brown Sugar
- 2 tablespoons lime juice
- Vegetable Oil
- Coconut Milk
- Crunchy Peanut Butter
- Thai Fish Sauce
- Chili Powder
- Ground Black Pepper
- Fresh coriander leaves, for garnish
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How to Make Satay Chicken Curry
- Cut 1 lb boneless, skinless chicken breasts into 1-inch cubes and place in a medium bowl.
- In a blender, combine 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon fish sauce, 1 tablespoon peanut butter, 1 teaspoon grated ginger, 1 clove minced garlic, and 1/2 teaspoon ground turmeric. Blend until smooth. Pour over chicken, ensuring all pieces are coated.
- Cover the bowl with cling film and marinate in the refrigerator for at least 2 hours, or preferably overnight, stirring occasionally.
- Preheat your grill to medium-high heat. Remove chicken from marinade (reserve marinade) and grill for 8-10 minutes, turning occasionally and basting with reserved marinade, until cooked through.
- While the chicken grills, prepare the peanut sauce. In a blender, combine 1/2 cup peanut butter, 2 tablespoons fish sauce, 2 tablespoons lime juice, 1-2 tablespoons chili powder (adjust to your spice preference), 2 tablespoons brown sugar, and 1/4 cup water. Blend until smooth and creamy, adding more water if needed to reach desired consistency.
- Pour the peanut sauce into a small saucepan and cook over medium-low heat for 5 minutes, stirring occasionally. Season with salt and freshly ground black pepper to taste.
- Add the grilled chicken to the peanut sauce and stir to coat evenly.
- Serve hot over steamed rice. Garnish with fresh coriander leaves for an extra burst of freshness.
Nutrition Information (Approximate per serving)
Sodium
67 g
Sugar
33g
Fat
84g
Carbs
5g
