Supercharged Satay Chicken

Supercharged Satay Chicken: This creamy peanut satay chicken is rich, cozy, and full of flavor. Juicy chicken thighs cook slowly in a thick coconut-peanut sauce with a hint of spice and sweetness. It’s an easy, family-friendly dinner that tastes amazing over rice. Simple ingredients, big flavor, and perfect for busy weeknights or lazy weekends!

Serving: 4

Prep Time: 20 minutes

Cook Time: 2 hours 30 minutes

Ingredients

• 1.25 kg chicken thigh fillets, cut into strips
• 1 medium brown onion, chopped small
• 1 heaping teaspoon minced garlic
• 1 can (270g) full-fat coconut cream
• 1 cup crunchy peanut butter
• 2 teaspoons cornflour (cornstarch)
• 1 small red chilli, seeds removed and chopped fine
• 80 ml kecap manis (sweet soy sauce)
• 2 teaspoons soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon fish sauce

Supercharged Satay Chicken: Instructions

1. Cook the chicken base: Put the chicken, onion, and garlic into a searing slow cooker (or a regular fry pan). Cook on high heat for 5 to 10 minutes. You don’t need to brown the chicken all the way — just seal the outside and soften the onion a bit.
2. Make the sauce: In a large jug, add the coconut cream, peanut butter, cornflour, chilli, kecap manis, soy sauce, brown sugar, and fish sauce. Use a stick mixer or blender to blend everything together until smooth and creamy. Make sure the peanut butter mixes in well with the coconut cream.
3. Combine everything: Pour the sauce over the chicken, onion, and garlic in the slow cooker. Give it a gentle stir so everything is coated.
4. Slow cook it: Switch the slow cooker to the low setting. If you used a fry pan earlier, move everything into the slow cooker now. Place a clean tea towel under the lid (this stops extra water from dripping in) and let it cook for 2.5 hours.
5. Serve it up: Spoon the finished satay chicken over warm brown rice and enjoy!

Notes

• You can swap crunchy peanut butter for smooth peanut butter if that’s what you like. You can also stir in ⅓ cup of crushed peanuts right before serving for extra crunch.
• The chilli (with seeds removed) is not very spicy. Even a 5-year-old in our family ate it happily with no problems!