Feed your appetite for cooking with Penguin’s expert authors
Chris Baber’s Satay-Style Chicken Curry
Introduction from Chris Baber
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.
Ingredients
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.
Reviews
4.7 out of 5 stars
7 Ratings
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
7 Comments