Satay Chicken

Ingredients
 500 g chicken (breast or thigh)
 400 g coconut milk
 2 tbsp soy sauce
 3 tbsp peanut butter
 1 tbsp sweet chilli sauce
 1 tsp garam masala
 1 tbsp honey
 1 tbsp thai red curry paste
 crushed peanuts (optional)
 2 tsp olive oil
Directions
1

Cut chicken into bite sized cubes and place in a bowl or zip lock bag with soy sauce. Mix in to ensure all chicken is coated with sauce. Put in fridge and let it marinate while you prepare other ingredients.

2

In another medium sized bowl, mix coconut milk, peanut butter, sweet chilli sauce, garam masala, honey and red curry paste until smooth.

3

Take chicken out of the fridge and mix 3 tbsp of sauce mixture in with chicken. Stir around until chicken is fully coated in the sauce. Leave the remaining sauce mixture to the side.

4

Heat olive oil in pan on medium heat. Once hot, add chicken mixture to the pan and cook until almost cooked through (5-10 minutes).
If you wish to skewer your chicken, do so before adding to the pan and cook until golden brown.

5

When chicken is almost cooked through, add remaining sauce to pan and mix until it starts to thicken and chicken is cooked through.
Note - if you would like to have a satay dipping / pouring sauce, cook the remaining sauce mixture in a separate pot instead of adding to the pan with chicken. Stir this until the sauce starts to thicken then remove from heat.

6

Serve immediately while hot. You may wish to sprinkle crushed peanuts over the chicken before serving (optional).

.
Serving Suggestions
7

- Rice and vegetables
- Mashed potato and vegetables
- Garden salad

 

 

Ingredients

Ingredients
 500 g chicken (breast or thigh)
 400 g coconut milk
 2 tbsp soy sauce
 3 tbsp peanut butter
 1 tbsp sweet chilli sauce
 1 tsp garam masala
 1 tbsp honey
 1 tbsp thai red curry paste
 crushed peanuts (optional)
 2 tsp olive oil

Directions

Directions
1

Cut chicken into bite sized cubes and place in a bowl or zip lock bag with soy sauce. Mix in to ensure all chicken is coated with sauce. Put in fridge and let it marinate while you prepare other ingredients.

2

In another medium sized bowl, mix coconut milk, peanut butter, sweet chilli sauce, garam masala, honey and red curry paste until smooth.

3

Take chicken out of the fridge and mix 3 tbsp of sauce mixture in with chicken. Stir around until chicken is fully coated in the sauce. Leave the remaining sauce mixture to the side.

4

Heat olive oil in pan on medium heat. Once hot, add chicken mixture to the pan and cook until almost cooked through (5-10 minutes).
If you wish to skewer your chicken, do so before adding to the pan and cook until golden brown.

5

When chicken is almost cooked through, add remaining sauce to pan and mix until it starts to thicken and chicken is cooked through.
Note - if you would like to have a satay dipping / pouring sauce, cook the remaining sauce mixture in a separate pot instead of adding to the pan with chicken. Stir this until the sauce starts to thicken then remove from heat.

6

Serve immediately while hot. You may wish to sprinkle crushed peanuts over the chicken before serving (optional).

.
Serving Suggestions
7

- Rice and vegetables
- Mashed potato and vegetables
- Garden salad

Satay Chicken

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