Chicken satay curry
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
473
Fat
24.4g
Saturated Fat
5.8g
Carbs
13.5g
Sugars
10.6g
Protein
49.7g
Fibre
1.8g
Sodium
0.37g
Ingredients
1 red chilli pepper, deseeded and chopped
2 cm piece of ginger, peeled and chopped
1 garlic clove, crushed
1 small handful of fresh coriander, roughly chopped
1 tbsp vegetable oil
4 chicken fillets, cut into chunks
5 tbsp peanut butter
150 ml chicken stock
200 g non-fat natural Greek yoghurt
1 small handful of peanuts, finely chopped
4 servi of brown rice
Method

1         Combine the chilli, ginger, garlic and half of the coriander in a food processor. Purée until a paste forms, adding a splash of water to thin it out if needed.

2         Heat the oil in a frying pan over a medium-high heat. Cook the chicken for three minutes, turning to brown on all sides.

3         Stir in the paste and cook for one minute.

4         Stir in the peanut butter, stock and yoghurt and bring to a gentle simmer. Cook for 10 minutes until the chicken is cooked through.

5         Serve hot with a sprinkling of peanuts, the remaining coriander and a side of rice.