Canned coconut milk is a good source of manganese, great for healthy bones
Satay Chicken Curry
25 minutes to prepare and cook. Serves 4.
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
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.