Satay Chicken Curry

How to Make Speedy Satay Chicken Curry

Satay Chicken Curry

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Satay Chicken Curry is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Satay Chicken Curry is something which I have loved my whole life. They are nice and they look wonderful.

Many things can more or less affect the taste high quality of Satay Chicken Curry, ranging from the type of substances, then the collection of contemporary substances, to how to make and serve it. Don’t worry about preparing scrumptious Satay Chicken Curry at home, because so long as you know the tricks, this dish generally is a special deal with.

The number of servings that may be served to make Satay Chicken Curry is 4 servings. So make certain this portion is enough to serve for your self and the one you love household.

Oh yes, just to add, the time wanted to prepare dinner Satay Chicken Curry is estimated to be around 30 Minutes.

So, this time, let’s strive it, let’s range Satay Chicken Curry ourselves at residence. Staying with simple elements, this dish can present advantages in helping to maintain the well being of our bodies. You can also make Satay Chicken Curry utilizing 12 materials kind and 5 manufacturing steps. Here’s the right way to make the dish.

A lovely Satay chicken with a familiar Chinese taste, served with rice and naan.


Substances and spices that must be Take to make Satay Chicken Curry:

  1. 8 Boneless Chicken Thighs, Diced
  2. 2 tsp Soy Sauce
  3. 1 Garlic Clove, finely chopped
  4. 2 Red Chillis, deseeded and finely chopped
  5. 2 tsp Ginger, Grated
  6. 2 tsp Garam Masala
  7. 2 tsp Chinese 5 Spice
  8. 100 g Smooth Peanut Butter
  9. 400 ml Coconut Milk
  10. 400 g Finely Chopped Tomatos
  11. Chopped Coriander (Optional)
  12. Roasted Peanuts (Optional)

Instructions to make to make Satay Chicken Curry

  1. Lightly spray a wok with Frylight. Add the diced chicken thighs and fry until slightly golden. Add the soy sauce and Chinese 5 spice and stir to coat. Remove from the pan and set aside.
  2. Add some more frylight to the wok. Add the garlic, chilli and ginger and fry for 1 minute. Add the garam masala and fry for another minute.
  3. Stir in the peanut butter, coconut milk and tomatoes and bring to a simmer.
  4. Return the chicken to the wok and cook for 30 minutes until the sauce has thickened and the chicken cooked through.
  5. Sprinkle chopped coriander and chopped roasted peanuts on top of the curry. Serve with a choice of rice and naan bread. Enjoy!

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