This is how Chicken Satay Curry might help you in weight reduction
Weight administration needs fixed efforts. If you are somebody trying to shed some further kilos then that you must at all times be in your toes. Watching your calorie consumption and in addition sticking to a balanced weight loss plan is the secret to an efficient weight loss routine. It becomes actually hectic to strike that proper balance between style and well being and subsequently, we need to discover an in-between resolution where style meets well being.
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Before you jump to Chicken Satay Curry recipe, you may want to read this short interesting healthy tips about In This Article We’re Going To Be Checking Out The Lots Of Benefits Of Coconut Oil.
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We hope you got insight from reading it, now let’s go back to chicken satay curry recipe. You can have chicken satay curry using 21 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to make Chicken Satay Curry:
- Get 2 chicken breasts or 4 thighs cut into bite sized pieces,
- Get 1 tin coconut milk (reduced fat recommended),
- Get 2 heaped tbsp deep roast peanut butter,
- Take 1 handful chopped fresh coriander,
- Provide 1 onion, chopped into chunks,
- Use 125 g mangetout and baby corn,
- Use 2 tsp medium curry powder,
- Take 3 cloves finely chopped garlic,
- Take 1 tbsp soft brown sugar,
- Use 2 tbsp light soy sauce,
- You need 2 tsp ginger puree paste,
- You need 2 tsp fish sauce,
- Provide Ground white pepper and salt to season,
- Get 1 tsp coconut oil
- Provide To garnish (optional):
- Use A few crushed unsalted peanuts,
- Provide 2 red chillies, stalk and seeds removed, chopped finely,
- Get Some chopped fresh coriander leaves,
- Take 2 wedges of fresh lime
- Get Serving suggestion:
- Take Steamed white rice
Steps 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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