Satay Chicken Curry

Satay Chicken Curry
Satay is originally an Indonesian/Malay dish. You can also make the same recipe with chunks of beef or pork, or even large prawns (if you can get the very large ones then they are usually beheaded and the skewer threaded lengthwise down the body) Satay is an exotic dish with a truckload of fragrant flavours. It only takes 25 minutes to prepare and this recipe will be enough for 4 people. (Bonus: This recipe can be frozen, prior to the coriander garnish being added. Freeze for up to two months. Defrost thoroughly in a refrigerator prior to reheating.)

Ingredients:

4 chicken breasts, sliced
400 ml can coconut milk
225g can water chestnuts, drained and sliced
1 yellow pepper, sliced
2 tsps. mild curry powder
6 tbsps. crunchy peanut butter
1 tbsp. oil
1 tbsp. coriander, chopped for garnish
Noodles or rice to serve

Method:

1. Heat the oil in a large frying pan. Add chicken and stir-fry for about three minutes. Add pepper and curry powder and stir-fry for another minute.
2. Stir in the peanut butter and coconut milk and continue stirring whilst bringing to the boil.
3. Reduce to a simmer, add water chestnuts and allow the curry to cook for a further 10 minutes until chicken is cooked through.
4. Garnish with coriander and serve with noodles or rice.