This satay chicken curry is one of my favourite curries! The mild coconut peanut sauce is so delicious, and it’s the perfect balance of sweet and savoury. If you’re a peanut lover, this one’s for you!
Prep: 5 minutes
Serves: 4
Ingredients:
- 650g skinless and boneless
- chicken thighs
- 2 cups (350g) frozen mixed sliced peppers
- 3 tsp frozen chopped garlic
- 3 tsp frozen chopped ginger
- 1 onion, finely sliced
- 3 tbsp crunchy peanut butter
- 1 tbsp mild curry powder
- 1 tbsp runny honey
- 2 tbsp soy sauce
- juice of 1 lime
- 1 tbsp frozen chopped coriander
- 1 chicken stock cube, crumbled
- 1 x 400ml tin of coconut milk
To serve: Fluffy rice, fresh coriander and a squeeze of lime.
Method:
If making ahead to freeze:
Put all the ingredients into a large labelled freezer bag, mix well, then freeze flat.
Hob: Remove from the freezer and leave to fully defrost, then pour into a large saucepan or casserole dish. Bring to the boil, then reduce to a simmer. Pop the lid on the pan and cook for 45–50 minutes, stirring often. Once cooked, shred the chicken using two forks.
Slow cooker: Remove from the freezer and leave to fully defrost, then pour into the slow cooker. Pop the lid on and cook for 4 hours on high, or 8 hours on low. Once cooked, shred the chicken using two forks.
Pressure cooker: Remove from the freezer and leave to fully defrost, then pour into the pressure cooker. Seal the lid and cook for 16 minutes on high pressure, then allow it to naturally release. Once cooked, shred the chicken using two forks.
If cooking now:
Hob: Put all the ingredients into a large saucepan or casserole dish and mix. Bring to the boil, then reduce to a simmer, pop the lid on and cook for 45–50 minutes, stirring often. Once cooked, shred the chicken using two forks.
Slow cooker: Put all the ingredients into the slow cooker and mix. Pop the lid on and cook for 4 hours on high, or 8 hours on low. Once cooked, shred the chicken using two forks
Pressure cooker: Put all the ingredients into the pressure cooker and mix. Seal the lid and cook for 16 minutes on high pressure, then allow it to naturally release. Once cooked, shred the chicken using two forks.
