Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons lime juice
- 2 tablespoons water
- 2 tablespoons chopped fresh cilantro
- 4 roti or chapati flatbreads
Special Equipment Needed:
- Skillet
- Spatula
Step-by-Step Instructions:
1. Heat the oil in a large skillet over medium heat.
2. Add the onion and garlic and cook until the onion is softened, about 5 minutes.
3. Add the curry powder, cumin, turmeric, coriander, chili powder, ginger, cardamom, cinnamon, cloves, nutmeg, salt, and pepper. Cook, stirring, for 1 minute.
4. Add the chicken and cook, stirring occasionally, until the chicken is cooked through, about 8 minutes.
5. In a small bowl, whisk together the peanut butter, soy sauce, honey, lime juice, and water.
6. Add the peanut butter mixture to the skillet and stir to combine.
7. Cook, stirring occasionally, until the sauce is thickened, about 5 minutes.
8. Stir in the cilantro.
9. Heat the roti or chapati flatbreads in a dry skillet over medium heat until lightly toasted, about 1 minute per side.
10. Serve the satay chicken over the flatbreads.
Time:
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 459
Fat: 19 g
Carbohydrates: 41 g
Protein: 28 g
Substitutions for Ingredients
- Vegetable oil: canola oil, olive oil, or coconut oil
- Onion: shallot or leek
- Curry powder: garam masala
- Peanut butter: almond butter or tahini
- Soy sauce: tamari or coconut aminos
- Lime juice: lemon juice
- Roti or chapati flatbreads: naan, pita bread, or tortillas
Variations:
- Add 1/2 cup of diced bell pepper when cooking the onion and garlic.
- Use tofu instead of chicken.
- Add 1/2 cup of diced pineapple when adding the peanut butter mixture.
- Add 1/2 cup of diced mango when adding the cilantro.
Tips and Tricks:
- Use a good quality curry powder for the best flavor.
- For a spicier dish, add more chili powder.
- For a milder dish, reduce the amount of chili powder.
Storage Instructions:
Satay chicken roti john can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet over medium heat until warmed through.
Presentation Ideas:
Serve the satay chicken roti john with a side of steamed rice and a sprinkle of chopped fresh cilantro.
Garnishes:
- Chopped fresh cilantro
- Chopped peanuts
- Sliced green onions
Pairings:
- Coconut rice
- Cucumber salad
- Pickled vegetables
Suggested Side Dishes:
- Steamed vegetables
- Fruit salad
- Roasted potatoes
Troubleshooting Advice:
- If the sauce is too thick, add a bit more water.
- If the sauce is too thin, add a bit more peanut butter.
Food Safety Advice:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Discard any leftovers that have been left out at room temperature for more than 2 hours.
Food History:
Satay chicken roti john is a popular dish in Malaysia, Singapore, and Indonesia. It is believed to have originated in India and is often served as a street food.
Flavor Profiles:
This dish has a complex flavor profile with notes of curry, cumin, turmeric, coriander, chili powder, ginger, cardamom, cinnamon, cloves, nutmeg, and cilantro.
Serving Suggestions:
Serve the satay chicken roti john with a side of steamed rice and a sprinkle of chopped fresh cilantro.
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Region: Singaporean