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Chicken Satay Curry

Chicken Satay Curry

This chicken satay curry is perfect for a speedy healthy weeknight dinner.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 3 hours 10 minutes
Servings: 2 people
Course: Main Course
Cuisine: Asian
Calories: 324
Ingredients Method Notes

Ingredients
  

  • 250 g chicken diced
  • 2 tbsp peanut butter
  • 2 tbsp sriracha sauce
  • 2 tbsp soy sauce
  • 400 ml coconut milk from milk carton
  • 2 tsp curry powder
  • 1 tsp chilli powder
  • 1 tsp garlic granules
  • salt and pepper
  • rice or noodles serving suggestion
  • pakchoi or broccoli serving suggestion

Method
 

  1. Marinate your diced chicken in the garlic granules, chilli powder, 1 tsp of curry powder, salt and pepper.
  2. Next mix up your sauce in a jug or bowl - add in the coconut milk, peanut butter, sriracha, stir well and set aside.
  3. Next add some spray oil or oil to a pan. Fry off the chicken on low medium heat till its half cooked - this is important as it will continue cooking with the sauce and you don't want to over cook it.
  4. Pour the sauce, into the pan and the turn the gas up to medium till the sauce starts bubbling. You have to keep stirring the chicken and sauce for 5 minutes till the thin mixture starts to bubble and you should see it start to thicken. Take off the heat once the sauce reaches a creamy consistency and when the chicken is cooked through.
  5. You can also cook the chicken in one pan and cook the sauce separately, in a sauce pan and add the cooked chicken to the sauce if easier.

Notes

Serve with rice / noodles and vegetables of your choice.