The weather at the moment is crazy. It was like 40 degrees today in Canberra. So glad that we have air con at home, cause I think I would die without it. I love the heat, but as long as there is somewhere cool to retreat to.
Let me just say that I love Peanut Butter. Anything with peanut butter in it I adore. When I make a satay chicken the recipe must contain peanut butter, otherwise I don't bother making it.
Satay chicken to me is like a green curry, good easy comfort food that I could eat and eat. I am not a big fan of the chinese satay flavoured dishes. I much rather a creamy malaysian style any day. These types of dishes are always good to pair with some steamed greens, which makes you feel better about eating something that contains a bit of fat.
I got this recipe from bestrecipes.com.au which is a great website for easy tasty recipes. This is a very good satay chicken recipe and one I will make again when I am craving for it.
Mixing the stock, peanut butter and coconut milk. Not the most appetising picture I know...
All the spices ready to go
Onion and garlic
First fry the onion and garlic
Then add the spices and fry until fragrant
Then add the peanut mixture until it starts bubbling
Then the chicken. This makes a lot of sauce so it's perfect to add more meat and then you can freeze half and use for another meal.
Once the chicken is cooked, serve with some rice and some steamed greens.
We had enough for lunch the next day and then I froze the rest and used it for a meal the next week
I just got some puff pastry, put the thawed chicken mixture in and wrapped it all up and baked at 180 degrees until the pastry was brown.
Satay chicken insides!
Creamy Satay Chicken
* 1/2 cup chunky peanut butter
* 270ml can coconut milk
* 2 tblsps kecap manis (Indonesian sweet soy sauce)
* 1/2 cup chicken stock
* 8 chicken thigh fillets (around 1kg)
* 2 tblsps peanut oil
* 1 onion, thinly sliced
* 2 cloves garlic, crushed
* 1 tsp ground cumin
* 1 tsp ground coriander
* 1 tsp ground turmeric
* 1 tsp ground ginger
* 1/2 tsp chilli powder
* Chopped fresh coriander, to garnish
* Steamed rice, green beans and snow peas, to serve
1 Combine peanut butter, coconut milk, kecap manis and chicken stock in a bowl. Mix well. Set aside.
2 Cut fillets into bit size pieces
3 Heat a non-stick wok over a medium to high heat. Add onion and garlic and stir-fry for 2 minutes, or until tender. Add cumin, coriander, turmeric, ginger and chilli and stir-fry for 30 seconds until fragrant.
5 Add peanut mixture. Bring to boil, then add the chicken and simmer, stirring occasionally, for about 20 minutes or until the chicken is cooked.
6 Garnish with coriander. Serve with steamed rice, green beans and snow peas.