I wanted to create a gluten free curry with a satisfying peanut butter satay edge and this one really hit the spot. It’s very mild but packed with flavour – in fact my 7 month old daughter was very happy eating this, although I went easy on the sauce for her due to the salt content in the tamari sauce. To make a baby friendly version simply reduce the amount of tamari or even add it into the adult meals afterwards.
ANYWAY, this gluten free satay chicken curry dish will keep the whole family happy (with plenty of hidden veg) and is perfect for these chilly winter months. I have used roast chicken leftovers, as I find it to be way more cost effective and less wasteful than buying chicken breasts. However, this recipe can be adapted to use fresh chicken too – simple fry the chicken up with the spices, onion and garlic before you add the coconut milk.
Gluten Free Satay Chicken Curry (Serves 4)
- 2 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 1 shallot or a small white onion, finely chopped
- 2 cloves garlic, minced
- 1 medium aubergine, cubed 1cm pieces
- 1 tin coconut milk
- 3 heaped tsp peanut butter
- 3 tsp tamari
- Juice of 1/2 lime
- Roast chicken leftovers (whatever quantity you have) torn into pieces or two chicken breasts cut into chunks
- 100g spinach
- Rice and peanuts to serve
- In a wok fry the cumin, cayenne pepper, tumeric and coriander in a little oil over a low to medium heat. Allow them to sizzle gently for a few minutes until they smell fragrant.
- Next add the shallot and fry for 5 minutes to soften. The shallot should be slightly translucent after cooking.
- Add the minced garlic to the spices and shallot, stirring to distribute it through the mixture.
- Now in goes the roast chicken pieces and aubergine cubes. Stir to coat the chicken and aubergine with the spices and allow to cook for 5 minutes. The aubergine will have started to soften slightly by the time you have finished this stage of cooking.
- Add the coconut milk to the wok and stir well. Bring the curry to simmering point then turn down the heat and leave to simmer gently for 10 minutes.
- Stir through the peanut butter and add the tamari and lime juice, before cooking for a further 10 minutes. We are still using a low-medium heat to allow the aubergine to cook gently and for all those lovely flavours to be taken up by the chicken and aubergine pieces.
- Finally add the spinach and stir it through the curry until it has wilted. Then the satay chicken curry is ready to serve.
- Serve the curry on a bed of rice, topped with crushed peanuts. Add some chilli flakes and chopped coriander if you have them and fancy a bit of extra colour and spice!
If you liked this recipe why not check out some of my other gluten free creations:
Bon appetit! x