Chicken Satay Curry
100%
0
Nutrition balance score
Good
Glycemic Index
37
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories542.9 kcal (27%)
Total Fat29.4 g (42%)
Carbs46.3 g (18%)
Sugars14 g (16%)
Protein23.2 g (46%)
Sodium1309.2 mg (65%)
Fiber6 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
50 gmsbasmati rice
½ tspground coriander
½ tspcumin
½ tspturmeric
½ tsppaprika
1 sprinklesalt
5 mlsextra virgin olive oil
200 gmschicken thigh
diced
1brown onion
diced
30 gmspeanut butter
1clove of garlic
crushed
250 mlschicken stock
20 mlssoy sauce
165 mlsreduced fat coconut milk
1red capsicum
chopped into 1 cm chunks
100 gmsgreen beans
1zucchini
diced
Instructions
Step 1
Cook rice according to packet instructions.
Step 2
Combine spices with salt, oil, chicken and half the onion. Cover and leave in the fridge for 20 minutes (or longer if time permits).
Step 3
Whisk together the peanut butter, remaining onion, garlic, chicken stock, soy sauce and coconut milk.
Step 4
Add chicken to a fry pan over medium-high heat and cook for 5-8 minutes or until chicken is cooked through. Remove from heat.
Step 5
Add vegetables to the pan and heat on low-medium for 5 minutes. Add chicken back to the pan along with the satay sauce. Simmer on low-medium for 15 minutes until sauce has thickened.
Step 6
Divide rice into two bowls and top with satay chicken. Store leftovers in the fridge.
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