How to Make Favorite Chicken Satay Curry
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Chicken Satay Curry is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Chicken Satay Curry is something that I’ve loved my entire life. They are fine and they look fantastic.
Many things can roughly influence the style high quality of Chicken Satay Curry, starting from the type of components, then the selection of recent substances, to the best way to make and serve it. Don’t fear about making ready scrumptious Chicken Satay Curry at house, as a result of as long as you understand the methods, this dish generally is a special deal with.
The variety of servings that can be served to make Chicken Satay Curry is 2 servings.. So make sure this portion is sufficient to serve for yourself and your beloved household.
Oh sure, simply so as to add, the time needed to cook Chicken Satay Curry is estimated to be around 1 hour.
So, this time, let’s strive it, let’s differ Chicken Satay Curry ourselves at dwelling. Staying with simple substances, this dish can provide benefits in serving to to maintain the well being of our bodies. You can also make Chicken Satay Curry using 21 material sort and 4 manufacturing steps. Here is the way to make the dish.
This delicious curry has the flavours of a satay sauce. It's beautifully rich with peanut butter, coconut milk and delicate spices. Perfect served over some steamed white rice.
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Ingredients and spices that have to be Get to make Chicken Satay Curry:
- 2 chicken breasts or 4 thighs cut into bite sized pieces,
- 1 tin coconut milk (reduced fat recommended),
- 2 heaped tbsp deep roast peanut butter,
- 1 handful chopped fresh coriander,
- 1 onion, chopped into chunks,
- 125 g mangetout and baby corn,
- 2 tsp medium curry powder,
- 3 cloves finely chopped garlic,
- 1 tbsp soft brown sugar,
- 2 tbsp light soy sauce,
- 2 tsp ginger puree paste,
- 2 tsp fish sauce,
- Ground white pepper and salt to season,
- 1 tsp coconut oil
- To garnish (optional):
- A few crushed unsalted peanuts,
- 2 red chillies, stalk and seeds removed, chopped finely,
- Some chopped fresh coriander leaves,
- 2 wedges of fresh lime
- Serving suggestion:
- Steamed white rice
Steps to make to make Chicken Satay Curry
- 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.
- 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.
- Simmer until the sauce has reduced down by half and thickened. Before serving add in half of the chopped coriander and mix through.
- 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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