Satay Chicken Curry with Coconut Rice and Greens

PEANUT BUTTER FANS THIS IS FOR YOU

Are you a peanut butter fan? Literally, peanut butter is one of my favourite foods, and this peanut satay chicken curry is such a taste bud pleaser if you are anything like me! It's rich and indulgent in taste but is beautifully complimented by the fresh greens, lime and coconut rice.

I rarely post meals with meat, however I do eat meat around twice a week as it does have many nutritional benefits (see my meat intake post from a couple of weeks ago here). So this is one of those meals! If you are a vegetarian or vegan, I would recommend swapping out the chicken for roasted chickpeas, or drizzling the satay sauce over soya based alternatives such as hard tofu or tempeh.

Preparing the Chicken to be Baked

Satay Paste Ingredients

Satay Paste

Satay Chicken Curry

Satay Chicken Curry with Coconut Rice and Greens

Satay Chicken Curry with Coconut Rice, Greens and a Lime Wedge

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Serves: 4 people. Cooking Time: 40 minutes

INGREDIENTS

Coconut Rice:

- 1 cup basmati rice

- 1 cup coconut milk

- 1/2 cup water

Satay Paste: - 3 crushed garlic cloves - 1/2 cup crunchy peanut butter - Zest and juice of 1 lime - 1 tbsp soy sauce - 1 tsp ground ginger - 1 tsp clear honey - 1 tsp mild curry powder

Satay Curry Sauce:

- 1 can of reduced fat coconut milk

- Satay paste (see above)

- 4 chicken breasts

- Salt and Pepper to taste

To Serve

- Greens of choice (I go for boiled spinach and peas!)

- A wedge of lime

METHOD

1. Start by preparing the chicken. Preheat the oven to 180C and dice chicken breasts. Rub 1 tbsp olive oil, salt, pepper and 1 tsp mild curry powder on chicken breasts and bake for 20-25 minutes until cooked through.

2. Now prepare the coconut rice: Place rice into a pot, add in 1 tsp olive oil and a pinch of salt and mix until the rice is coated. Add in the coconut milk and water. Cook rice on a med-low heat, covered with the lid and cook for 20 minutes.

3. Next prepare the satay paste. Add the garlic, peanut butter, lime, soy sauce, ginger, honey and mild curry powder into a bowl and mix together.

4. Add the can of reduced fat coconut milk to heat in pan, slowly add paste and melt in. Add salt and pepper to taste. Allow sauce to simmer for 5 minutes.

5. Remove chicken from the oven and add to the satay sauce.

6. Plate up the satay chicken with the coconut rice, and serve with a lime wedge and greens of choice.

Happy Cooking!

Ruth xxx