This delicious Mary Berry Chicken Satay Style Curry is a quick and easy meal, perfect for a busy weeknight. With creamy peanut butter and coconut milk, this dish is full of flavour and comfort. You can easily customise it with common ingredients, making it a flexible and tasty choice for everyone!
This Chicken Satay Style Curry Recipe Is From Makes It Easy Cookbook by Mary Berry
Ingredients Needed
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tbsp mild curry powder
- 675g (1½lb) mini chicken fillets
- 2½ tbsp sweet chilli sauce
- 4 tbsp sunflower oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely grated
- 1 tbsp finely grated fresh root ginger
- 75g (3oz) smooth peanut butter
- 1 × 400ml can full-fat coconut milk
- 75ml (2½fl oz) water
- 1 tbsp soy sauce
- Juice of 1 lime
- A few coriander leaves, to garnish
How To Make Chicken Satay Style Curry
- Prepare the Spices: Measure the ground coriander, cumin, and curry powder into a medium bowl. Mix together, then spoon half of the spices into a separate small bowl and set aside.
- Marinate the Chicken: Add the chicken fillets to the medium bowl with 1 teaspoon of the sweet chilli sauce. Season with salt and pepper, then toss to coat.
- Cook the Chicken: Heat 2 tablespoons of sunflower oil in a large frying pan or deep lidded casserole over a high heat. Add the chicken and cook until golden all over but still raw inside (you may need to do this in batches). Remove from the pan and set aside.
- Fry the Onions and Spices: Wipe the pan of any burnt residue, then add the remaining oil and the chopped onion. Fry over a high heat for 5 minutes, then stir in the grated garlic, ginger, and reserved spices. Fry for 10 seconds.
- Make the Sauce: Add the smooth peanut butter, coconut milk, water, soy sauce, and remaining sweet chilli sauce. Stir until smooth, then bring to a boil.
- Cook the Chicken in the Sauce: Return the chicken to the pan, cover with a lid, reduce the heat, and simmer for about 8 minutes, or until the chicken is cooked through. Add a little more water if the sauce is too thick.
- Serve: Garnish with coriander leaves and serve piping hot with rice.
Recipe Tips
- Use Fresh Chicken: For the best texture and flavour, use fresh chicken fillets. Frozen chicken can release too much water and make the sauce thin.
- Adjust the Sauce Consistency: If the sauce becomes too thick, simply add a little more water or coconut milk to reach your desired consistency.
- Cook in Batches: When browning the chicken, cook it in batches to avoid overcrowding the pan. This ensures the chicken gets a nice golden crust.
- Add Extra Heat: If you like spice, add some chopped red chillies or a dash of hot sauce to the curry for an extra kick.
- Balance Flavours: Taste the sauce before serving and adjust the seasoning. Add more lime juice for tanginess or soy sauce for a salty depth of flavour.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover chicken satay style curry in an airtight container in the fridge for up to 3 days.
- Freeze: Transfer leftover chicken satay style curry to a freezer-safe container. Freeze for up to 3 months. To thaw, place it in the fridge overnight or defrost in the microwave before reheating.
- Reheating: Reheat leftover chicken satay style curry in a pan over low heat or microwave for 2-3 minutes, adding water if the sauce is too thick.
Nutrition Facts
- Calories: 595
- Total Fat: 43.2g
- Saturated Fat: 18.5g
- Trans Fat: 0g
- Cholesterol: 111mg
- Sodium: 552mg
- Total Carbohydrate: 12.2g
- Dietary Fiber: 3.5g
- Sugars: 5.7g
- Protein: 41.5g
More Pioneer Woman Recipes:
Mary Berry Chicken Satay Style Curry
Description
This delicious Mary Berry Chicken Satay Style Curry is a quick and easy meal, perfect for a busy weeknight. With creamy peanut butter and coconut milk, this dish is full of flavour and comfort. You can easily customise it with common ingredients, making it a flexible and tasty choice for everyone!
Ingredients
Instructions
- Prepare the Spices: Measure the ground coriander, cumin, and curry powder into a medium bowl. Mix together, then spoon half of the spices into a separate small bowl and set aside.
- Marinate the Chicken: Add the chicken fillets to the medium bowl with 1 teaspoon of the sweet chilli sauce. Season with salt and pepper, then toss to coat.
- Cook the Chicken: Heat 2 tablespoons of sunflower oil in a large frying pan or deep lidded casserole over a high heat. Add the chicken and cook until golden all over but still raw inside (you may need to do this in batches). Remove from the pan and set aside.
- Fry the Onions and Spices: Wipe the pan of any burnt residue, then add the remaining oil and the chopped onion. Fry over a high heat for 5 minutes, then stir in the grated garlic, ginger, and reserved spices. Fry for 10 seconds.
- Make the Sauce: Add the smooth peanut butter, coconut milk, water, soy sauce, and remaining sweet chilli sauce. Stir until smooth, then bring to a boil.
- Cook the Chicken in the Sauce: Return the chicken to the pan, cover with a lid, reduce the heat, and simmer for about 8 minutes, or until the chicken is cooked through. Add a little more water if the sauce is too thick.
- Serve: Garnish with coriander leaves and serve piping hot with rice.
Notes
- Use Fresh Chicken: For the best texture and flavour, use fresh chicken fillets. Frozen chicken can release too much water and make the sauce thin.
- Adjust the Sauce Consistency: If the sauce becomes too thick, simply add a little more water or coconut milk to reach your desired consistency.
- Cook in Batches: When browning the chicken, cook it in batches to avoid overcrowding the pan. This ensures the chicken gets a nice golden crust.
- Add Extra Heat: If you like spice, add some chopped red chillies or a dash of hot sauce to the curry for an extra kick.
- Balance Flavours: Taste the sauce before serving and adjust the seasoning. Add more lime juice for tanginess or soy sauce for a salty depth of flavour.
Mary Berry Chicken Satay Style Curry