Chicken satay curry
PUBLISHED: 09:56 05 November 2013 | UPDATED: 09:56 05 November 2013
Angela Jackson has been at the Alma Arms in Navestock for 27 years – her first job was watering the plants on the patio at the age of 12, while her mum worked there too. Now she’s Head Chef and Manager overseeing 20 members of staff. ‘We were probably the first gastro pub in the Brentwood area and have been offering a full, home-cooked menu since 1970. Our biggest seller has always been our steak pie of which we serve on average around 350 a week.’ Here Angela shares her recipe for another popular Alma Arms dish.
4 skinless chicken breasts, cut into chunks
1 red chilli (deseeded) or 1 tsp of chilli powder
1 small onion (sliced)
2 tsp of fresh root ginger (roughly chopped) or 1 tsp of ginger powder
1 garlic clove (finely chopped)
2 tbsp of dark soy sauce
100g of butter
25g of brown sugar
5 tbsp of chunky peanut butter
Half a cup of chicken stock
1 tsp of chilli powder pepper
1 tsp of ground coriander
1 tsp of cumin
1 tsp of curry powder
1 tsp of Maldon sea salt
Half a tsp of cracked black pepper
Half a cup of coconut milk
Peanut oil for frying
1 tbsp of white wine vinegar
For the marinade, stir together the 1/2 cup of coconut milk, half the garlic, 1 tsp of curry powder, half the brown sugar, salt and pepper until the sugar has dissolved. Toss the marinade with the chicken, place in a glass bowl, cover and marinate for at least 2 hours.
For the satay curry, fry 50g of butter until frothy and add the finely chopped onion and garlic and soften, then add the ginger and red chilli, curry powder, coriander and cumin before frying for 2 to 3 minutes. Be careful not to burn the paste. If it’s getting dry, add a little chicken stock. When cooked, add the remaining brown sugar, soy sauce, peanuts, white wine vinegar, chicken stock and the liquid from the marinade and stir thoroughly.
In a separate pan sear the chicken in a little peanut oil until cooked on the outside, then add to the above sauce. Add a squeeze of lemon. Gradually bring to a boil, then reduce the heat to medium, stir occasionally and let it simmer for 20 minutes. 5 minutes before the end of cooking and when the chicken is tender, stir in 25g of butter for a glossy smooth sauce. Serve with plain boiled rice.
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Alma Arms Freehouse