Ingredients
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Malay Satay Spice Blend: 2 teaspoons
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Chicken Thighs (boneless and skinless): 1 kg, cut into bite-sized pieces
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Coconut Oil: 2 tablespoons (or corn/vegetable oil)
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Onion: 1 large, finely chopped
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Garlic: 4 cloves, minced
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Ginger: 2-inch piece, grated
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Tomatoes: 400g can of chopped tomatoes
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Coconut Milk: 400 ml can
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Peanut butter 2 tablespoons
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Chicken Stock: 250 ml
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Potatoes: 400g, peeled and cut into chunks
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Carrots: 2 medium, sliced
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Salt: to taste
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Sugar: 1 teaspoon (optional, to balance flavours)
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Unsalted Peanuts 50g (for garnish)
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Fresh Coriander: a small bunch, chopped (for garnish)
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Lime Juice: from 1 lime (for garnish)
Directions
- Preparation:
- Heat the coconut oil in a large pan over medium heat.
- Add the onions and cook until they are soft and golden.
- Stir in the garlic and ginger, and cook for another minute until fragrant.
Heat the coconut oil in a large pan over medium heat.
Add the onions and cook until they are soft and golden.
Stir in the garlic and ginger, and cook for another minute until fragrant.
- Spicing Up:
- Sprinkle the Malay Satay Spice blend over the onion mixture and stir well, allowing the spices to release their flavors.
Sprinkle the Malay Satay Spice blend over the onion mixture and stir well, allowing the spices to release their flavors.
- Adding the Chicken:
- Increase the heat slightly and add the chicken pieces to the pan, browning them on all sides.
Increase the heat slightly and add the chicken pieces to the pan, browning them on all sides.
- Building the Curry:
- Pour in the chopped tomatoes, coconut milk, peanut butter, and chicken stock. Stir to combine.
Pour in the chopped tomatoes, coconut milk, peanut butter, and chicken stock. Stir to combine.
- Vegetables In:
- Add the potatoes and carrots, and bring the curry to a gentle boil.
Add the potatoes and carrots, and bring the curry to a gentle boil.
- Simmering:
- Reduce the heat and let the curry simmer uncovered for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
Reduce the heat and let the curry simmer uncovered for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Finishing Touches:
- Taste and season with salt, and if desired, a teaspoon of sugar to balance the flavours.
- Just before serving, stir in the lime juice.
Taste and season with salt, and if desired, a teaspoon of sugar to balance the flavours.
Just before serving, stir in the lime juice.
- Garnish and Serve:
- Sprinkle with the peanuts, fresh coriander and serve the curry with rice or naan bread.
Sprinkle with the peanuts, fresh coriander and serve the curry with rice or naan bread.
Recipe Note
Chicken curry is a staple in Malaysian cuisine, reflecting the country's rich tapestry of cultural influences, including Malay, Chinese, Indian, and Thai. The use of a Malay Satay Spice blend is a nod to the traditional satay seasoning, which is typically used for grilled meat skewers. This spice blend has been adapted for a heartwarming curry that is both comforting and exotic, showcasing Malaysia's love for deeply flavored and aromatic dishes.
