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Quick Satay Chicken Curry

by Naomi (follow)
For my recipes recipeyum.com.au/cookbook/108127/ and healthy options and tips on healthyhints.com.au/profile/108127/
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Quick, delicious and on the table in 20 minutes. This mild, family friendly dish has tender chicken, vegetables in a tasty peanut based curry.

This is full of flavour, a great introduction to curries and is gluten and lactose free, low FODMAP and can be made vegetarian.

Satay Chicken Curry
Satay chicken is delicious and with coconut rice is moorish

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 4

2 chicken breasts, cut into bite sized pieces (replace with tofu for vegetarian)
1/3 cup smooth peanut butter
1 lemon, juiced (or lime)
2 - 3 tbsp sweet chilli sauce, to taste
1 tbsp fish sauce (soy sauce if vegetarian)
1 tbsp soy sauce
1 tbsp tbsp palm or raw sugar
400 ml coconut milk
1/2 cup water
1 carrot, cut into matchsticks
1/2 small sweet potato, cut into matchsticks
1 red capsicum, sliced
1 zucchini, cut into matchsticks
2 tbsp chopped coriander
Jasmine rice, to serve

Put the peanut butter, 2 tbsp lemon juice, sweet chilli sauce, fish sauce, soy sauce, sugar and 1 tbsp coconut milk into a bowl. Stir to combine.
Add the chicken and stir to completely coat the chicken.

Mix the chicken into the satay sauce
Coat the chicken in the satay sauce

Stir fry the chicken until white, 2 - 3 minutes.

Sear the chicken in the satay sauce
Sear the chicken in the satay sauce

Add the carrot, sweet potato and capsicum, stir to coat in the satay sauce. Cook for 2 minutes.
Add the remaining coconut milk, water, zucchini, stir and simmer for 10 minutes, until the chicken is cooked through.

Satay Chicken Curry
The satay marinade caramelises well in the oven

Serve with rice and chopped coriander.

For more of my recipes visit Naomi's recipes

#Satay chicken
#Peanut butter
#Gluten free
#Lactose free
I like this Recipe - 3
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