I started off with every intention to make a stir-fry but the can of coconut milk lurking in the cupboard wanted otherwise – combined with peanut powder, this satay recipe is *chef’s kiss*
I started off with every intention to make a stir-fry but the can of coconut milk lurking in the cupboard wanted otherwise - combined with peanut powder, this satay recipe is *chef's kiss*
Yields1 ServingPrep Time20 minsCook Time20 minsTotal Time40 mins
Ingredients:
500gchicken breast (sliced thinly or cubed)
1tbspgaram masala
1tbspturmeric
1tbspgarlic powder
drizzle of olive oil(or oil of preference)
1chicken stock cube(gluten-free if needed)
1large red pepper
1canlight coconut milk
¾cuppeanut powder/ flour
salt to taste
Method:
1
In a bowl add chicken, garam, turmeric, garlic, olive oil, 1/2 crumbled stock cube and a sprinkle of salt and massage it all into the chicken pieces using your hands. Set aside.
2
Prepare two pans with a drizzle of olive oil, one will be for chicken which will need to be large and the other is to make your red peppers separately.
3
Slice the red pepper into thin strips and cook in a pan on medium-high heat with the other half of the stock cube.
4
Heat up larger pan until hot and cook chicken on medium-high heat until chicken has cooked over (and you can’t see any pink bits), pour in coconut milk and peanut powder and reduce heat to a simmer.
5
Once your red peppers have softened (I let them brown a bit, until they were a bit chargrilled) you can fold them into chicken curry.
6
Leave simmering for approx 10 mins.
7
Serve with rice, quinoa or some salad – delicious either way! The sauce is to die for and we even grabbed some bread to dip in the sauce… mmmm.
Notes
Hope you enjoy it! Don’t forget to share with us via our socials @themusclebakery we love to see 🙂
In a bowl add chicken, garam, turmeric, garlic, olive oil, 1/2 crumbled stock cube and a sprinkle of salt and massage it all into the chicken pieces using your hands. Set aside.
2
Prepare two pans with a drizzle of olive oil, one will be for chicken which will need to be large and the other is to make your red peppers separately.
3
Slice the red pepper into thin strips and cook in a pan on medium-high heat with the other half of the stock cube.
4
Heat up larger pan until hot and cook chicken on medium-high heat until chicken has cooked over (and you can’t see any pink bits), pour in coconut milk and peanut powder and reduce heat to a simmer.
5
Once your red peppers have softened (I let them brown a bit, until they were a bit chargrilled) you can fold them into chicken curry.
6
Leave simmering for approx 10 mins.
7
Serve with rice, quinoa or some salad – delicious either way! The sauce is to die for and we even grabbed some bread to dip in the sauce… mmmm.
Notes
Hope you enjoy it! Don’t forget to share with us via our socials @themusclebakery we love to see 🙂
