Satay Chicken Curry

Thermomix recipe: Satay Chicken Curry. Ready in 45 minutes. Serves 6. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1.5 tsp ground coriander
• 1.5 tsp ground cumin
• 1.5 tsp ground turmeric
• 1.5 tsp paprika
• 1.25 tsp chilli powder
• 3.5 tsp curry powder
• 1.25 tsp salt
• 2 tsp white sugar
• 750 g chicken thigh fillets, cut into bite-sized pieces
• 1/2 brown onion, roughly chopped
• 1/4 brown onion, roughly chopped
• 4 garlic cloves
• 3-6 birds eye chillies, stalks removed (adjust to taste)
• 1 lemongrass stalk, white part only, roughly chopped
• 30 g vegetable oil, divided
• 250 ml chicken broth
• 400 g full-fat coconut milk
• 90 g roasted unsalted peanuts, chopped (70g for sauce, 20g for garnish)
• 2 tsp kecap manis
• 3 tsp dark soy sauce
• 3 makrut lime leaves
• 30 g peanut butter
• 2 tbsp lime juice
• Fresh cilantro leaves, for garnish
• Fresh red chilli, finely chopped, for garnish (optional)

Instructions

1. Add 1.5 tsp ground coriander, 1.5 tsp ground cumin, 1.5 tsp ground turmeric, 1.5 tsp paprika, 1.25 tsp chilli powder, 3.5 tsp curry powder, 1.25 tsp salt, and 2 tsp white sugar to the Thermomix bowl.
2. Mix 10 sec / Speed 4. Transfer the satay seasoning to a medium bowl.
3. Add 750 g chicken thigh fillets (cut into bite-sized pieces) to the bowl with the seasoning. Mix well to coat the chicken and set aside to marinate for at least 15 minutes.
4. Add 1/2 brown onion (roughly chopped), 1/4 brown onion (roughly chopped), 4 garlic cloves, 3-6 birds eye chillies (stalks removed), and 1 lemongrass stalk (white part only, roughly chopped) to the Thermomix bowl.
5. Chop 5 sec / Speed 7. Scrape down the sides of the bowl with the spatula.
6. Add 15 g vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1.
7. Add the marinated chicken pieces and the remaining 15 g vegetable oil to the bowl. Sauté 8 min / 120°C / Reverse / Speed 1 to lightly brown the chicken.
8. Add 250 ml chicken broth, 400 g full-fat coconut milk, 70 g roasted unsalted peanuts, 2 tsp kecap manis, 3 tsp dark soy sauce, 3 makrut lime leaves, and 30 g peanut butter to the bowl.
9. Mix 10 sec / Reverse / Speed 2.
10. Cook the curry for 15 min / 95°C / Reverse / Speed 2. Place the simmering basket on the lid instead of the measuring cup to allow for evaporation. Pause after 8 minutes to scrape down the sides and bottom of the bowl with the spatula, and check the consistency. If too thick, add a splash of water or broth (up to 50 ml). Continue cooking.
11. Add 2 tbsp lime juice to the curry. Cook 2 min / 90°C / Reverse / Speed 1 to combine and settle the sauce.
12. Serve the Satay Chicken Curry hot with rice. Garnish with the reserved 20 g chopped roasted peanuts, fresh cilantro leaves, and finely chopped fresh red chilli, if desired.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.