Coconut Satay Chicken
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 600 g | Chicken breast | |
| 2 | Shallots | |
| 2 | Limes | |
| 125 g | Plain yogurt | |
| 2 cloves | Garlic | |
| 15 g | Fresh cilantro | |
| 1 tbsp | Ginger powder | |
| 3 tbsp | Peanut butter | (crunchy) |
| 2 tbsp | Rapeseed oil | |
| 1 tbsp | Yellow curry paste | |
| 500 ml | Chicken stock | |
| 400 ml | Coconut milk | |
| 2 tbsp | Soy sauce | |
| 2 tbsp | Sweet chili sauce |
- Make the marinade in a bowl by adding one tablespoon of the oil, the curry paste and the yoghurt. Mix well and then add the cubed, or filleted chicken, toss together until coated. Leave to marinate for at least 30 minutes or overnight in the fridge, covered with clingfilm. Chop the shallots and garlic and set aside in a bowl together. Combine the soy sauce and ginger powder and set aside.
- Heat a frying pan over a medium-high heat. Add the rest of the oil and sauté the marinated chicken for a few minutes until it is sealed but not cooked through, reserving any remaining marinade. Transfer the chicken fillets to a plate.
- Add the shallot and garlic to the pan and sauté for a couple of minutes. Pour in the chicken stock and allow to reduce by half, scraping the bottom of the pan to incorporate any sediment. Grate in the lime rind and stir in the coconut milk, soy & ginger sauce, sweet chilli sauce and peanut butter with any remaining marinade and the juice of a lime. Simmer for 5 minutes until nicely thickened.
- Add the seared chicken back into the pan with the resting juices from the plate. Reduce the heat right down and simmer gently for another 5 minutes or until the chicken is completely cooked through and tender.
- Garnish with the coriander, then cut the lime into wedges and add those to serve. The remainder of the sauce can be served alongside.
Fat:
53.3g
Saturates:
28g
Sugars:
12.8g
Protein:
42.6g
Carbs:
25.7g
Fiber:
5.1g
61.7%
Calories
26%
Carbs
50.1%
Protein
133.3%
Fat
20.4%
Fiber