Chicken Satay Style Curry.

If you love Thai style food, then you will love this Chicken Satay curry.

Show off the skills you have learnt in lock down with this simple, yet flavoursome recipe. When the time comes to share it with friends, they will be impressed.

Ingredients (Serves 2).

• 2x Chicken Breasts.
• 2x Peppers.
• 200g of Mange Tout.
• 1x Onion.
• 150g of Long Grain Rice.

For the Satay Sauce:

• 400ml of Light Coconut Milk.
• 1x Red Chilli (more or less depending on how hot you like it).
• 3-4 Garlic Cloves.
• 1x Onion.
• 2 tsp of Ginger Paste.
• 70g of Smooth Peanut Butter.
• 1 tbsp of Soy Sauce.
• 1/2 tbsp of Turmeric.
• 1 tsp of Cumin.
• 1 tsp of Ground Corriander.

Method

Sauce

• Fry off some finely chopped garlic, chilli, onion in a pan on a medium heat for a couple of minutes.
• **Tip have a glass of water by the side of the pan. If things look like they are overheating and burning, you can add a touch of water to stop it from happening.**
• Next add in the spices… before you put them in the pan, add them together with a touch of water to stop them burning.
• Once the spices have mixed in with the onion/garlic – add in the coconut milk and peanut butter and bring to a simmer.

Chicken

• Pre-heat a pan and add the chicken, onions and peppers. At the same time, prep a pan of water ready for the rice.
• Stir-fry for a couple of minutes so the chicken has browned and is nearly cooked. Whilst this is happening add the rice to the boiling water.
• Once this is done, add the chicken and peppers to the sauce and keep simmering for a futher 15 mins.
• At this stage the chicken should be cooked through and the sauce should have thickened up.
• With around 3 minutes to go, add in the mange tout and allow that to cook through. Whilst this is happening, you can be draining your rice and adding it to the bowl ready to serve.

Serve with some optional chopped corriander and some sliced chillies, to give it that extra kick.

Enjoy!