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Course: Main
Dish: Meat
Serves: 4
Dish: Meat
Serves: 4
Nutritional information per serving:
Calories: 441
Protein: 40.6g
Carbs: 13.3g
Sugars: 10.0g
Fat: 25.5g
Sat Fat: 4.6g
Fibre: 3.2g
Sodium: 0.3g
Canned coconut milk is a good source of manganese, great for healthy bones
Satay Chicken Curry
25 minutes to prepare and cook. Serves 4.
Ingredients:
4 chicken breasts, sliced
400 ml can coconut milk
225g can water chestnuts, drained and sliced
1 yellow pepper, sliced
2 tsp mild curry powder
6 Tbsp crunchy peanut butter
1 Tbsp oil
1 Tbsp coriander, chopped for garnish
Noodles or rice to serve
Method:
1. Heat the oil in a large pan. Add chicken and stir-fry for three minutes. Add pepper and curry powder and stir-fry for a further minute.
2. Stir in the peanut butter and coconut milk and continue stirring whilst bringing to the boil.
3. Reduce to a simmer, add water chestnuts and allow the curry to cook for a further 10 minutes until chicken is cooked through.
4. Garnish with coriander and serve with noodles or rice.
2. Stir in the peanut butter and coconut milk and continue stirring whilst bringing to the boil.
3. Reduce to a simmer, add water chestnuts and allow the curry to cook for a further 10 minutes until chicken is cooked through.
4. Garnish with coriander and serve with noodles or rice.
Hints and Tips:
To bulk out the dish with more exotic flavours, add some canned bamboo shoots.
Freezing:
This recipe can be frozen, prior to the coriander garnish being added.Freeze for up to two months. Defrost thoroughly in a refrigerator prior to reheating.
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