One Simple Word To Chicken Satay Curry

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Before you jump to Chicken Satay Curry recipe, you may want to read this short interesting healthy tips about Apples Can Have Enormous Advantages For Your Health.

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You’ve always been told to make certain that you are eating your fruits and vegetables so you get your vitamins, but apples have always been at the top of the list. The first thing you should realize is that apples have got more vitamins and minerals as compared to some other fruits.. On the subject of the actual minerals that are in apples you will find, potassium, calcium and zinc just to mention a few. And you will also discover vitamins in your apples such as, vitamin A, B1, B2, niacin, folate, pantothenic acid, B6, C, E, K and some other trace vitamins.

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We hope you got insight from reading it, now let’s go back to chicken satay curry recipe. To make chicken satay curry you only need 21 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to cook Chicken Satay Curry:

1. You need 2 chicken breasts or 4 thighs cut into bite sized pieces,
2. Provide 1 tin coconut milk (reduced fat recommended),
3. Take 2 heaped tbsp deep roast peanut butter,
4. Take 1 handful chopped fresh coriander,
5. Provide 1 onion, chopped into chunks,
6. Use 125 g mangetout and baby corn,
7. Use 2 tsp medium curry powder,
8. Take 3 cloves finely chopped garlic,
9. Get 1 tbsp soft brown sugar,
10. Provide 2 tbsp light soy sauce,
11. Take 2 tsp ginger puree paste,
12. Get 2 tsp fish sauce,
13. You need Ground white pepper and salt to season,
14. Use 1 tsp coconut oil
15. Provide To garnish (optional):
16. Use A few crushed unsalted peanuts,
17. Use 2 red chillies, stalk and seeds removed, chopped finely,
18. Provide Some chopped fresh coriander leaves,
19. Prepare 2 wedges of fresh lime
20. Use Serving suggestion:
21. Provide Steamed white rice

Instructions to make Chicken Satay Curry:

1. Heat a wok up over a medium heat. Add the coconut oil. Once melted add the onion, garlic, and ginger. Fry until fragrant then add in the chicken pieces. Fry until the chicken is cooked and golden on all sides.
2. Season with salt and a pinch of ground white pepper. Add the mangetout and baby corn. Fry for a further 2-3 mins. Next add in the curry powder, the peanut butter and the light soy sauce. Gently stir through to coat the chicken and veg. Pour in the coconut milk and add the fish sauce plus the brown sugar. Stir then bring to a gentle simmer.
3. Simmer until the sauce has reduced down by half and thickened. Before serving add in half of the chopped coriander and mix through.
4. Serve up and garnish with fresh chopped red chillies, coriander leaves and some crushed peanuts. Add a couple of wedges of fresh lime on the side. Eat and enjoy! :)

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