Chicken Satay Style Curry (HC)
Ingredients
- 4 chicken fillets
- 1 large onion, diced
- 1 red pepper, diced
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1 heaped tbsp mild curry powder
- 2 tbsp peanut butter
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 heaped tbsp honey
- Black pepper, for seasoning
- 1 tin coconut milk
- 1 chicken stock cube (low sodium)
- 100ml water
To serve (per portion):
- 60g brown rice
- Portion of mixed vegetables (your choice: broccoli, cauliflower, frozen veg medley, frozen peas/sweetcorn, etc.)
- 1 tbsp fresh coriander, chopped (optional)
- ½ tbsp peanuts, chopped (optional)
Instructions
Place the chicken, onion, red pepper, garlic powder, ground ginger, curry powder, peanut butter, soy sauce, oyster sauce, honey, black pepper, coconut milk, stock cube and water into a slow cooker. Stir to combine.
Cover and cook on high for 4 hours or on low for 6–8 hours.
About 30 minutes before serving, shred the chicken with two forks and cook for a further 30 minutes. Add a splash of boiling water if the sauce looks too thick.
Taste test before serving, add more seasoning or flavours if needed.
Cook the rice according to the packet instructions.
Steam or boil the mixed vegetables.
To serve, plate the shredded chicken with rice and vegetables. Top with fresh coriander and chopped peanuts, if desired.