Nothing compares to a hearty flavoursome chicken curry, and this delicious recipe, shared with us by SAS community member Sue Holland, is an absolute winner! 

The chicken is soaked in a tasty marinade, before being cooked up and served with a delicious peanut sauce that’s bound to have you coming back for more. 

A fantastic addition to family dinner, this dish works great with a side of steamed rice and for extra flavour, Sue recommends serving with coriander and lime wedges! 

Ingredients

Marinade 

• 4 tbsp coconut milk
• 1 1/2 tbsp peanut butter
• 1 1/4 tbsp brown sugar
• 1 1/4 tbsp red curry paste
• 1 tbsp kecap manis (soy sauce)
• 1 tbsp fish sauce
• 8 boneless chicken thighs, cut into small pieces

Peanut sauce

• 1 1/3 cup coconut cream 
• 1/4 cup peanut butter 
• 1 tbsp fish sauce 
• 1 tbsp kecap manis 
• 1 tbsp brown sugar 
• 1 tbsp red curry paste 
• 1 tbsp minced garlic 
• 1-2 tbsp lime juice 

Method

1. To make the marinade, mix coconut milk, peanut butter, brown sugar, curry paste, kecap manis and fish sauce together. 
2. Add chicken pieces, and marinade for at least 30 minutes. 
3. Preheat oven to 200°C. 
4. Heat oil in frying pan and sear chicken on both sides until brown. 
5. Transfer to oven and cook for further 30 minutes. 
6. Meanwhile, to make the peanut sauce, mix coconut cream, peanut butter, fish sauce, kecap manis, brown sugar, curry paste and garlic together.
7. Add the peanut sauce to a frying pan.
8. Slowly bring to boil, reduce for about five to six minutes. 
9. Once thick, remove from heat and lime juice to your taste.
10. Place chicken into sauce, then add chopped coriander.