I was thinking along the lines of something a tad bit sweeter and less spicer, something that would go nice with a bit of naan bread or roti (flaky paratha actually)....and my search came up with Chicken Satay Curry! Mmm the creamy satay sauce, peanuty and sweet, just what I was looking for! It sounded like it would turn out along the lines of a massamun curry, so I thought hey lets give it a go.
So, upon preparaing this dish, I actually doubled the recipe to cater for the right amount of people, however this seemed to double the suggested cooking time, as the liquid took heaaaaps long to reduce down. But other than that it turned out pretty nice =).
|Kalli waiting for the curry to cook....took so long!!|
It was less peanuty and sweeter than I thought it would be...I actually think adding maybe a tablespoon or a few of peanut butter would help give it that extra oomph in terms of nuttiness. But otherwise it did turn out quite nice and worked really well with the flaky roti bread (which I really wanna make myself one day instead of buying tonnes of packets!!). One thing is that I probably should have processed the paste mix a bit more, it was quite chunky so it didn't really mix that well into the curry (you might be able to see how chunky it is in the pictures), so yea, make sure you process it quite well so it's a bit more pulp-like with adequate liquid. The curry powder I used also had quite alot of spices used in Indian/Sri Lankan cooking, so maybe usng one that is more South-East Asian-esque would have helped boost the flavour. I also didnt add that many tomatoes in (which probs is why it wasn't as sweet as I anticipated), only because they wouldnt fit in my pan =P.
Satay Chicken Curry
Recipe by Season With Spice
Half a chicken, cut into serving sizes
4 tomatoes, quartered
2 & 1/2 tbsp curry powder
1/4 cup oil
3 stalks fresh curry leaves
1/2 cup unsalted dry roasted peanuts, coarsely ground
1 cup (200 ml) coconut milk
1 cup water
1 tbsp soy sauce
1 tbsp palm sugar or brown sugar to taste
Dash of salt to taste
A squeeze of lime juice
Whole spices (1/2 teaspoon of each):
4 cloves garlic
2 lemon grass (white parts only)
1 inch ginger or galangal
1 fresh red chili, seeded (optional)
1. Using a food processor, grind garlic, shallots, lemon grass, ginger/galangal and red chili into a paste. (This should be done really well to avoid the chunkyness I encountered)
2. In a bowl, add water to mix the curry powder into a thick paste.
3. Heat oil in a wok on high, add the whole spices and fry for about 10 seconds. The spices will jump and pop in the wok, so keep them moving with your spatula to prevent them from burning. Turn the heat off.
|Eurgh, look how old my pan is...|
4. Add in the ground paste and curry leaves. Stir fry on low-medium fire until translucent. (Mine didn't really go translucent as such, but it got softer....)
5. Add sugar, soy sauce, peanuts, curry powder paste and stir thoroughly. Simmer on low heat until a thin layer of oil rises. Be careful not to burn the paste.
6. Add chicken, and bring the heat up to medium-high. Add water and stir to coat the chicken.
7. Stir in coconut milk and mix well. Season with salt and a squeeze of lime. Gradually bring to a boil, then reduce the heat to medium, stir occasionally and let it simmer for 10 minutes.
8. Add tomatoes and continue to simmer for another 20 - 25 minutes until the curry sauce is smooth and chicken is cooked and tender.
We enjoyed ours with flaky roti bread of course =).
|Doesn't look like the one on Season With Spice, but it was still nice =)|