serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 500 g chicken thighs, cut into 2 cm pieces
- 2 tsp madras curry powder
- Sea salt flakes
- 1 tbsp olive oil
- 1 onion, finely chopped
- Steamed rice, roughly chopped cucumber, coriander sprigs, thinly sliced chilli, crushed peanuts, lime wedges, to serve
For the satay sauce
- ⅓ cup smooth peanut butter
- ⅓ cup sweet chilli sauce
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice wine vinegar
- 1 garlic clove, finely chopped
- ¼ cup (60 ml) water
Instructions
- In a medium bowl, combine the chicken, madras curry powder and a generous pinch of salt and mix well to combine.
- To make the satay sauce, combine the ingredients in a second bowl and whisk well until smooth.
- Heat the olive oil in a large frying pan over high heat, then add the onion. Cook, stirring, for 1-2 minutes, or until softened. Add the chicken and cook for a further 5-6 minutes, or until browned and cooked through. Remove the pan from the heat and stir through the satay sauce. Add a little extra splash of water if needed to thin out the sauce a little.
- Divide rice between serving bowls and top with the satay chicken and cucumber. Sprinkle with coriander, chilli and crushed peanuts and serve lime wedges on the side.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
