Slow Cooker Chicken Satay Curry

• Peanut butter. Comes in smooth and crunchy varieties. Different brands also contain different quantities of oil, so more oil means a runnier butter which will produce a slightly thinner sauce. My preference is thick and crunchy peanut butter as the little chunks of peanut add a lovely texture. I usually buy the Whole Earth or Meridian butters which turn out great. I have also cooked this dish with other brands which also work well!

• Coconut milk. Full fat milk has a more intense flavour and is thicker which works better in the slow cooker.

• Soy sauce. There are several brands of soy sauce available with variance in taste and saltiness. I use Kikkoman sauce which is a fragrant soy sauce and tastes on the saltier side so I need to add less in cooking (one tablespoon). It’s worth starting off with a smaller amount and adjusting to taste at the end of cooking if using different brands.

• Cornflour. A small amount of corn starch helps to stabilise creamy sauces in the slow cooker, meaning they are less likely to split.

• Vegetables. Adding vegetables is another great way to add texture and broaden the taste of the dish. I would recommend red and green peppers (capsicum), mange tout or baby corn. To help the vegetables retain their shape and texture, cut them into thick strips and add to the pot half way through the cooking time. Also note that vegetables will always release varying degrees of water whilst cooking so the sauce will be thinner. Adding a little extra corn starch in the beginning can help with this.

Making Chicken Satay Curry in the crock pot

Slow Cooker Chicken Satay Curry takes around fifteen minutes to prepare and then it’s simply a case of leaving it to cook! The steps are below.

Start by preparing the onion, ginger and garlic and removing any sinew from the chicken thighs before chopping into thirds and adding everything to the pot. Next coat the chicken and onions in the crumbled stock, brown sugar, coriander and spice mix. Drizzle over the lime juice, soy and vinegar before sprinkling over the cornflour and stirring again. Add peanut butter and coconut milk to make up that delicious sauce and that’s it, cook!

Serving Suggestions

Serve the curry with freshly cooked jasmine rice and a sprinkling of coriander. Add chopped red chilli for a little extra kick!

How long will this keep?

Chicken Satay Curry can be kept in the fridge for up to three days or frozen for up to three months.

Slow Cooker Chicken Satay Curry

Slow Cooker Chicken Satay Curry is deliciously rich and fragrant with tender pieces of chicken in a lightly spiced thick and nutty sauce.

5 from 2 votes

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Prep Time 15 mins

Cook Time 6 hrs

Total Time 6 hrs 15 mins

Course Main Course

Cuisine Asian

Servings4 people

Calories629kcal

Equipment

• Slow Cooker (5L)

Ingredients

• ▢ 1 kg chicken thighs
• ▢ 2 red onions medium, finely sliced
• ▢ 5 garlic cloves minced
• ▢ 1½ tsp ginger thumb sized fresh ginger (finely grated) or 1 tsp of ground ginger
• ▢ 1 lime juice only
• ▢ 400 ml coconut milk (1 can) full fat ideally
• ▢ 6 tbsp peanut butter crunchy or smooth
• ▢ 1 chicken stock cube crumbled
• ▢ 1 tbsp soy sauce
• ▢ 1 tbsp rice wine vinegar mirin
• ▢ 1½ tsp brown sugar
• ▢ 2 tsp coriander finely chopped dried or fresh coriander
• ▢ 1½ tsp mild curry powder I used Bart Mild Curry Powder
• ▢ 1½ tsp turmeric ground
• ▢ 1 tsp mild chilli powder
• ▢ ½ tsp chilli flakes
• ▢ ½ tsp cinnamon ground
• ▢ 1.5 tbsp cornflour

Instructions

 

• Slice the onions, peel and grate the garlic and ginger and trim any sinew from the chicken thighs before cutting them into large pieces (dividing each thigh into three roughly). Put everything into the slow cooker.
• Add the crumbled chicken stock cube, sugar, coriander, spice mix (turmeric, curry powder, chilli flakes and powder, cinnamon) and stir to coat the chicken and onions. Add the lime juice, soy sauce and rice wine vinegar.
• Sprinkle over the corn flour and stir through to cover the ingredients.
• Add the peanut butter and coconut milk.
• Mix well to combine all of the ingredients and then cook on low for 6-8 hours.
• Serve with freshly cooked jasmine rice.

Notes

Soy Sauce

Some brands of soy sauce can taste saltier than others. In this recipe Kikkoman soy sauce was used which I find has a stronger flavour so only 1 tablespoon was needed, other brands may require more. It’s best to start with one tablespoon and add more at the end of cooking time if required.

Vegetables

If you would like to add vegetables to the recipe, red peppers and sugar snap peas work well. To retain the shape and crispness of the vegetables slice the peppers thickly and add to the pot half way through the cooking time. 

Peanut Butter

Peanut butter can be either smooth or crunchy with chunks of peanut throughout. Both varieties work well in this recipe although its worth noting that crunchy peanut butter gives the sauce a lovely texture. 

It’s also worth noting that different brands have different quantities of oil in their butters, so some will have runnier textures than others. I like to use the Whole Earth or Meridian brands which have a firmer texture as this makes the sauce a lovely thick consistency.

Serving

This dish looks and tastes great sprinkled with freshly chopped coriander and diced red chilli peppers (for a little extra heat!). Serve with freshly cooked jasmine rice.

Nutrition

Calories: 629kcalCarbohydrates: 21gProtein: 57gFat: 37gSaturated Fat: 19gTrans Fat: 1gCholesterol: 238mgSodium: 832mgPotassium: 1087mgFiber: 3gSugar: 6gVitamin A: 310IUVitamin C: 13mgCalcium: 83mgIron: 6mg

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