Satay Chicken (or Jackfruit) Curry

Course: Main - Dish: Meat - Serves: 4

25 minutes to prepare and cook. Serves 4.


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. To make the dish vegan, simply replace the chicken with jackfruit. You will need to use a wooden spoon to break apart some of the jackfruit for a mix of tender chunks and stringy pieces.


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:

Nutrient  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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