Satay chicken


This is a very quick meal - easy to prepare and not long in the pot.

You can vary the vegetables according to taste. You can vary the meat too but you may need to allow extra cooking time if you use something like beef. Serve with steamed rice or couscous.


Satay Chicken









Preparation time: 10 minutes
Cooking time: 50 minutes
Quantity: Serves 4

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3 teaspoons corn flour
1 tbsp. water
1 tbsp oil
1 onion
2 cloves garlic
1 teaspoon curry powder
600 gm chicken thigh fillets, diced
300 gm green beans cut into 4 cm lengths
1 tin diced tomatoes
3 tablespoons crunchy peanut butter
1 teaspoon stock powder
1 tbsp soy sauce
1 tbsp sweet chilli sauce
200 ml (half a can) coconut cream
Pinch sugar
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Pepper to taste



Mix corn flour and water together in a small bowl. Stand aside.

Heat oil and cook onion, garlic and curry powder for 5 minutes. Add chicken and cook a further 5 minutes to brown the chicken. Add beans, tomatoes, peanut butter, stock powder, sauces, coconut cream, sugar and remaining spices. Gently return to the boil and simmer for 30 minutes.

Remove from the stove and stir in the corn flour/water mixture. Return to the heat and stir constantly for 5 minutes until gravy is thickened. Serve immediately.



This meal produces a lovely thick gravy, ideal for dipping bread into.


Food Facts:

Cumin is a flowering plant that produces a compact, tiny fruit that holds one seed. the ground seed is mainly used in Indian and Mexican cuisine but also is used in the Middle East, North Africa and parts of Asia. It has a slightly bitter-sweet taste. Cumin aids digestive problems so it is good to eat at the same time as beans. It is said to relieve diarrhoea, nausea and morning sickness.

Ground coriander is a spice made from the seed of the Cilantro plant which is an annual herb. The seeds can be dry roasted and ground. Coriander is one of the main ingredients in Indian curry powder. Fresh coriander leaves can also be eaten but they have a very different taste to the seeds. Both coriander seeds and leaves were used in medieval times to disguise the taste and smell of rotten food.



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