Chicken Satay Curry

The other day I bought a large package of chicken thighs thinking about making some chicken satay.  I made a simple marinade for the chicken, and then I realized I didn’t have any skewers.  Crap.  To be honest I was too lazy to go back out and buy some so I turned it into a curry instead.  This is one of those instances when laziness paid off.  The marinade is rather simple, and you could easily skewer these bad boys up and toss them on the grill.  This will make at least 6 servings.

Satay Marinade:

1 Tsp Coriander seeds

1 Tsp Cumin Seeds

4 Dried Red Chilies

1/4 Cup Plain Yoghurt

1 Inch Fresh Ginger, minced

1 Garlic Clove, minced

Remove skin and bones from chicken thighs (save the bones to make stock), cut into 1.5 inch pieces.  Grind the coriander, cumin and red chilies in a spice grinder.  Mince the ginger and garlic.  Combine all ingredients in a stainless steel bowl with the chicken.  Cover and refrigerate overnight (or at least a few hours).

Satay Curry

Marinated Chicken (5 lb package thighs, skin and bones removed)

3 Medium Onions, sliced

2 Tbsp Corn Oil

1 Can Diced Tomatoes

1 Cup Chicken Stock

1 Tsp Hot Indian Chili Powder

1 Tsp Vegetable oil

Heat 2 Tbsp of corn oil in a large pot or dutch oven and add sliced onions, cooking slowly for 30 minutes.  While cooking the onions, start browning the marinated chicken in a separate large frying pan heated with 1 Tsp of vegetable oil. Once browned, drain excess fat, and then add to the pan with the onions.  Add the chicken stock, chili powder, and tomatoes.  Simmer for 15 minutes, salt to taste.  Serve over Coconut Rice.

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