Chicken Satay Curry

Photo by Joanne B.
Adapted from taste.com.au

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

Adapted from taste.com.au

Ingredients

  • 1

    tablespoon vegetable oil

  • 1

    kg chicken thigh fillets, trimmed, roughly chopped

  • 1

    large onion, cut into thin wedges

  • 2

    cloves garlic, crushed

  • 1

    tablespoon Malaysian curry paste

  • 250ml can satay sauce

  • 140ml can coconut milk

  • 1

    tablespoon crunchy peanut butter

  • 1

    tablespoon fruit chutney

  • Coriander leaves, to garnish

  • Rice to serve

Directions

Heat oil in a large non-stick pan or wok. Add chicken, onion, garlic and curry paste and stir-fry, until chicken is browned. Add satay sauce, coconut milk, peanut butter and chutney and mix to combine. Simmer, uncovered, for about 15 minutes, or until chicken is tender and sauce has reduced and thickened. Sprinkle with coriander and serve with rice.

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