Chicken Satay Curry
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
For the meat:
- 1 large onion (s)
- 1 chilli pepper (s), red
- 600 g chicken breast
- 1 ½ teaspoon salt
- 0.5 teaspoon ½ pepper
- 3 teaspoons curry powder
- 1 teaspoon paprika powder
- 0.5 teaspoon ½ coriander powder
- 0.5 teaspoon ½ turmeric
- 3 tablespoon vegetable oil
For the sauce: (satay sauce)
- 2 tablespoon peanut butter, crunchy
- 200 ml coconut milk
- 300 ml chicken broth
- 1 tablespoon Ketjap Manis
- 1 teaspoon sriracha sauce
For the set:
- 1 handful peanuts
Print Recipe
Pin Recipe Instructions
- Peel and finely dice the onion. Clean and finely chop the chilli pepper.
- Cut the chicken breast into bite-sized pieces and mix in a bowl with the spices, onion, chilli and vegetable oil. Let everything soak for at least 30 minutes.
- Mix all ingredients for the satay sauce together in a beaker.
- Fry the chicken breast cubes in a non-stick pan over medium heat, stirring occasionally. Then add the satay sauce and let everything boil down for about 10 to 15 minutes until the sauce has the desired consistency.
- Arrange the saté chicken curry and serve garnished with roasted peanuts.
- Cooked rice goes well with it.
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