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Chicken Roasted in Satay Curry Sauce

Chicken Roasted in Satay Curry Sauce with Basmati Rice

BY

A fragrant chicken curry, delicious with coconut and mango rice.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 40 mins
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Satay chicken curry:
8 pieces of chicken (legs and thighs)
1 x 410 g can light coconut milk
3 Tbsp (45 ml) red curry paste
3 Tbsp (45 ml) fish sauce
3 Tbsp (45 ml) smooth peanut butter
zest and juice of 1 lime

Coconut and mango basmati rice:
2 Tbsp (30 ml) olive oil
1 onion, finely chopped or sliced
1½ C (375 ml) brown basmati rice, cooked according to package instructions
¾ C (80 ml) desiccated coconut, pan toasted
1 large ripe mango, diced into 2-cm cubes
a handful of fresh coriander, finely chopped
salt to taste

Garnish:
50 g toasted almond flakes
a handful of fresh coriander leaves

Preheat the oven to 180 °C.

To prepare the chicken, make one or two cuts into the skin of each chicken piece. Place the pieces snugly together, skin-side up, in a shallow ovenproof dish.

Whisk the coconut milk, curry paste, fish sauce, peanut butter and lime together until thoroughly combined and lump free.

Pour the sauce over the chicken and marinate for at least 1 hour. Prepare this the night before for the best results.

When ready to cook, roast the chicken uncovered in the oven for 40 minutes.

The sauce will reduce, the chicken skin will be crispy and the meat should be tender and cooked through. If the skin is not crispy enough, crank the heat up to 200 °C and roast for a further few minutes.

To make the rice, gently fry the onions in the olive oil until translucent, slightly golden and softened. Add to the cooked rice using a fork and gently mix in the toasted coconut, diced mango and fresh coriander. Season to taste.

Serve the chicken on a bed of rice topped with the satay sauce. Garnish with almond flakes and fresh coriander.