Baked Satay Chicken

Name: Baked Satay Chicken
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Asian
Ingredients: 400ml full fat coconut milk; 6 x chicken skin on bone in thigh; 1 tbsp curry powder; 1 tsp white sugar; 1/2 tsp cooking salt; 2 tsp red curry paste; 120g unsweetened smooth peanut butter; 1 1/2 tbsp caster sugar; 2 tsp curry powder; 3/4 tsp cooking salt; 1/4 tsp chilli powder/cayenne pepper; 2 tbsp apple cider vinegar; 1 1/2 tbsp red curry paste; 2 tsp dark soy sauce; 1 1/4 cups water

5 steps

Prep:10minCook:50min

Updated at: Sat, 02 Nov 2024 23:48:16 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories874.5 kcal (44%)

Total Fat70.7 g (101%)

Carbs18.4 g (7%)

Sugars10.2 g (11%)

Protein42.6 g (85%)

Sodium1327.6 mg (66%)

Fiber5.6 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

400mlfull fat coconut milk

6chicken bone in thigh

skin on

Satay paste for chicken

1 Tbspcurry powder

1 tspwhite sugar

½ tspcooking salt

2 tspred curry paste

Satay sauce

120gunsweetened smooth peanut butter

1 ½ Tbspcaster sugar

2 tspcurry powder

¾ tspcooking salt

¼ tspchilli powder

2 Tbspapple cider vinegar

1 ½ Tbspred curry paste

2 tspdark soy sauce

1 ¼ cupswater

Instructions

Step 1

Preheat oven to 180 fanforced

Step 2

Put satay paste ingredients in a bowl with 1/4 cup of coconut milk. Mix to combine. Add chicken and turn to coat

Step 3

Place remaining coconut milk and all satay sauce ingredients in an ovenproof casserole dish. Whisk to combine. Place chicken in sauce skin side up arranging pieces so they are not touching each other. Scrape all satay paste out of bowl and dab onto chicken skin

Step 4

Bake for 30 mins. Remove from oven and baste sauce over chicken. Bake for a further 15 mins. Baste sauce over chicken. Bake for another 5 mins

Step 5

If sauce is too thin, take chicken out of dish and put sauce back in oven for 5-10 mins to thicken