Creamy chicken satay

    25 min

    Quick, easy and enjoyed by everyone. Similar to a Dutch-style satay, definitely a favourite with my friends and family.


    Yorkshire, England, UK
    17 people made this

    Serves: 4 

    • 4 chicken breast fillets, diced
    • 2 crushed garlic cloves
    • 1 teaspoon hot chilli powder
    • 3 to 4 tablespoons crunchy peanut butter
    • 1 (400g) tin coconut milk
    • 3 to 4 tablespoons sweet chilli sauce
    • 1/2 teaspoon soy sauce

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Fry the diced chicken in a small amount of oil. Add the crushed garlic and let it brown slightly. Sprinkle in the chilli powder and allow it to coat the chicken. Add the peanut butter and stir.
    2. Pour in the coconut milk before the peanut butter has a chance to stick to the pan or burn. If the sauce is a little thick, add a splash of milk to thin it down.
    3. Next, stir in the sweet chilli sauce and soy sauce. Allow to simmer for 10 to 15 minutes, again adding a splash of milk if the sauce becomes too thick. Serve with basmati rice.

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