![]() ![]() Habanero is spicier so use 1/2 of 1 (about 1/2 tsp) Some alternatives: Thai Red Chillies are around the same spiciness. You can also leave it out, or take the safe route and start with less then use chilli powder at the end to dial up the spice. If you can’t find these specific chillies, don’t worry – use any red chilli you can find, remembering the rule that the smaller the chilli, the spicier it is. Dial it down if you can’t handle the heat. ![]() 6 chilli = noticeable spiciness but won’t blow your head off. But ordinary peanut butter spreads will work fine too – the peanut flavour is slightly less intense įresh red chilli – I’ve used birds eye chilli here (a common type Australia). Peanut butter – NATURAL is best (ie no added sugar or oil) because it has the most intense peanut flavour and is thinner than sweetened peanut butter spread. Some for blitzing into the sauce, some added later for a bit of crunch in the sauce Other proteins: pork and beef work too, but it needs to be slow cooking cuts simmered for an hour or so until fall-apart tender. I could honestly eat it straight out of the pan, without the peanut sauce.īut with the peanut curry sauce….it just takes it to a whole new level…… Ingredients in Satay Curry SauceĬhicken – thighs are best for the juiciest pieces of chicken, but breast and tenderloin work fine too. With the Satay Seasoning, the chicken is absolutely divine by itself. This recipe calls for real chilli powder which is pure ground dried chillies and it is spicy! □□US readers note: the “chilli powder” in this recipe is not what you call “Chili Powder” (with one “l”) which is a spice mix that is not very spicy. Here are the spices required: coriander, cumin, turmeric, paprika, chilli, curry powder (any brand is fine), sugar and salt. The foundation of this recipe is the homemade Satay Seasoning which is used for both marinating the chicken AND in the satay sauce. All spices that you might already have in your pantry! Homemade Satay Seasoning Ingredients in Satay Seasoning I think you will be surprised when you see the ingredients for the Satay Seasoning. Because I’ve used a Chef recipe for the homemade satay seasoning and a Restaurant recipe for the Peanut Sauce ( this recipe from Chinta Ria in Sydney). But I love making it this way because it’s so much more satisfying to eat (compared to tiny little skewers!) and so much easier to make large volumes (again – no skewering!).īut while the form of this Satay Chicken Curry might not be an authentic Asian recipe, I can promise you this: it tastes 100% authentic. Thai Chicken Satay with Peanut Sauce (left) and Indonesian Chicken Satay (right) What this tastes like (and why it’s not on skewers)Īs far as I know, Chicken Satay in this curry-like form is not authentic Asian. Stronger satay seasoning, less peanutty and less coconutty than Thai and Indonesian. Malaysian Satay is said to be the king of all Satays, with the most complex, deep flavours. Indonesian Satay (below right) is the simplest and most peanutty. Thai Chicken Satay (pictured below, left) is sweeter, more coconut-y and has a mild red curry flavour (the secret ingredient). Real Satay Chicken is skewered chicken marinated with satay seasonings, seared over charcoal and served with a peanut sauce. Many South East Asian countries have their own version, with most well known being Thai, Indonesian (Bali) and Malaysian (this recipe).Īll are slightly different, but have similar undertones.
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