The satay flavour comes out strong with this dish.
Chicken Satay Curry
Ingredients
- 2 tbsp coconut oil or olive oil
- 500 g chicken breast or thigh sliced
- 1 onion sliced
- 1-2 cloves garlic chopped
- 1 tsp ground cumin
- ¼ tsp chili powder more if you like
- 2-3 tbsp good-quality peanut butter
- 1 head of broccoli cut into florets and the stalk peeled and finely sliced
- 250 g green beans trimmed
- ½ punnet (125 g) mushrooms sliced
- 400 g can coconut cream or coconut milk
- 1 large bunch of silverbeet rinsed and chopped
- 1 red chilli finely sliced
Instructions
- Heat the coconut oil in a large frying pan over a high heat. When hot, add the chicken and brown on both sides, 1-2 minutes. Add the onion and garlic and cook, stirring, for another 3-4 minutes until the onion softens.
- Reduce the heat to a medium. Add the spices, stir briefly, then add the peanut butter, broccoli, green beans and mushrooms and continue to cook, stirring, for 2-3 minutes.
- Add the coconut cream, bring up to a light boil and cook for 4-5 minutes until the sauce begins to thicken slightly. Add the silverbeet and allow to cook for 30 seconds to wilt.
- Season well with salt and freshly ground black pepper, then serve straight away, topped with a sprinkle of sliced chilli.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them by taking photos of the meal I produce for myself.
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