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Chris Baber’s Satay-Style Chicken Curry

Inspired by the Indonesian dish, chicken satay, this curry from Chris Baber’s Easy features a rich and hearty sauce aromatic with ginger and chilli and sweetened with honey. Make it tonight, and have it on the table within 15-20 minutes.

Introduction

This is my take on a chicken curry inspired by the flavours of chicken satay, which we all know and love, with a rich, creamy coconut and peanut curry sauce. If you can get a hold of water chestnuts, they add a nice crunch.

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Ingredients

2 tbsp vegetable oil
4 skinless chicken breasts, cut into 2cm pieces
2 garlic cloves, finely chopped
3cm piece of fresh ginger, peeled and finely chopped
1 red chilli, finely chopped
2 onions, roughly chopped
1 green pepper, roughly chopped
1 red pepper, roughly chopped
225g can water chestnuts, drained (optional)
juice of 1 lime
1 small bunch of coriander, chopped
Jasmine rice, to serve
For the sauce:
2 x 400ml cans coconut milk
4 tbsp smooth peanut butter
4 tbsp honey
2 tbsp medium curry powder
2 tsp ground turmeric
3 tbsp dark soy sauce

Method

Mix all the sauce ingredients together in a bowl and set aside.

Heat the oil in a wok or large non-stick frying pan until smoking hot.

Stir-fry the chicken, garlic, ginger and chilli for 2 minutes.

Add the onions, fry for 1 minute, then add the peppers and water chestnuts. Stir-fry for a further 3 minutes until the veg and chicken begin to take on some colour.

Add the sauce, bring to the boil, then reduce the heat and simmer for 8–10 minutes until the chicken is cooked and the sauce has thickened slightly.

Stir in half the lime juice and most of the coriander, leaving a little to scatter on top. Taste – you may want more honey for sweetness or curry powder for heat.

Serve with rice and a squeeze more lime juice.

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