Satay Chicken Curry Click image to enlarge
Course: Main
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

 

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Canned coconut milk is a good source of manganese, great for healthy bones


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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.
 
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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