Chicken Satay Curry
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 4 chicken breasts (diced)
- • 1/2 onion (sliced)
- • 2 carrots (finely chopped)
- • 1 handful broccoli (cut into florets)
- • 100 g peas
- • 2 peppers (1 red, 1 yellow. Deseeded and siced)
- • 4 spring onions (chopped)
- • 1 tbsp soy sauce
- • 1/4 tsp fennel seeds
- • 1/4 tsp cumin seeds
- • 1/2 tsp coriander seeds
- • 1 tbsp ground turmeric
- • 1 thumb sized piece ginger (peeled and chopped finely)
- • 3 cloves garlic (chopped finely)
- • 1/2 onion (chopped)
- • 1 red chilli (chopped, leave the seeds in if you like it hotter)
- • 3 tbsp soy sauce
- • 1 tbsp fish sauce (or 1 tbsp Worscestershire sauce)
- • 3 tbsp sweetener
- • low calorie cooking spray
- • 600 ml Alpro Coconut Drink (longlife)
- • 4 tbsp PB2 Powdered Peanut Butter (made up to a paste with 8 tbsp of water)
- • 2 tbsp cornflour
- • 1 good pinch sea salt
Preparation Steps
Place the spices into a food processor/blender and blitz until very fine or you can grind them with a mortar and pestle
Fry the onion, garlic, ginger and chilli in some low calorie cooking spray until the onion is soft
Add the freshly ground spices and stir for one minute then add all the other sauce ingredients apart from the cornflour
Simmer over a medium heat for 10 minutes then blitz with a slick blender/in a blender/food processor until smooth then return to the pan
Turn the heat up to high. Mix the cornflour with a little water, then stir it into the simmering sauce, until it thickens then set aside
Spray a wok with low calorie cooking spray and over a high heat fry the onion and chicken breast until the onion softens
Add in the vegetables and 1 tbsp of soy sauce stir fry for a few minutes then add the sauce
Turn down the heat and simmer for 10 minutes. Serve with your choice of accompaniment!