1 November, 2016
Chicken Satay
Chicken Satay
Serves: 4
Ingredients:
- 600g chicken breast, thinly sliced
- 1 large onion, diced
- 3 cloves garlic, finely diced
- 1/2 teaspoon freshly grated ginger
- 1 tablespoon rice bran oil
- 3 tablespoons smooth peanut butter
- 1 tablespoon curry powder
- 1 tablespoon soy sauce
- 1 teaspoon turmeric
- 400g can coconut cream
- Up to 1/2 cup chicken stock (as required)
Method:
- Heat the oil in a heavy based frying pan over a medium heat and brown the chicken until sealed then remove from the frying pan
- Add in the onion, garlic and ginger and sauté in the frying pain until the onion softens, approximately 3-5 minutes
- Return the chicken to the pan adding in the peanut butter, curry powder, turmeric and soy sauce and stir until the peanut butter melts and the chicken is evenly and well coated
- Pour in the coconut cream and simmer for 10 minutes to allow the chicken to cook through and the flavours to infuse, add in the chicken stock gradually as required to get the sauce to your preferred consistency
- Serve with your choice of fried or steamed rice topped with some fresh chilli and coriander.
Recipe Notes:
- Store covered in the fridge for a maximum of 2 days
- This recipe is freezer friendly to be consumed with 6 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.