Satay Chicken Curry

Course: Main - Dish: Meat - Serves: 4

25 minutes to prepare and cook. Serves 4.

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.

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

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