OTR Chicken Satay

Cooking Time
40
Portions
4

Ingredients

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  • g Country Range Chicken Breast Fillets
  •   tsp Country Range Ground Cumin
  •   tsp Country Range Ground Curry Powder
  •   tsp Country Range Ground Smoked Paprika
  •   tsp Country Range Ground Turmeric
  •   tsp Country Range Ground Red Chilli Powder
  •   tsp Country Range Ground Coriander
  • g large onion, diced
  •   tsp sugar
  •   tsp salt
  • g Country Range Coconut Milk
  • g onions, diced
  • g minced garlic cloves
  • ml chicken stock
  • g chopped fresh chilli
  •   tsp ketchup
  •   tsp soy sauce
  •   tbsp peanut butter (good quality)
  • g Juice & zest of 1 lime

  • 1

    Step 1

    Get all ingredients together before you start cooking. Combine the satay marinade ingredients in a small bowl (excluding the chicken & onions).
  • 2

    Step 2

    From the bowl, add 3 tablespoons of the satay marinade to the chicken and onions in a bowl and marinate for 30 minutes in the fridge, or preferably overnight.
  • 3

    Step 3

    Roughly chop the onions. Zest and then juice the lime.
  • 4

    Step 4

    In a non-stick pan over high heat with a glug of oil, add the marinated chicken and cook until browned all over and cooked through. Then place in a bowl for the moment.
  • 5

    Step 5

    Turn down the heat a little then add 1 tbsp of oil, followed by chilli, onion and garlic. Sauté until the onion is translucent which will be around 2/3 minutes.
  • 6

    Step 6

    Then add the remaining satay marinade and cook for 1 minute
  • 7

    Step 7

    It should be starting to stick to the pan. Now add the stock and peanut butter and transfer all the mixture into a food processor. Puree until pretty smooth - some peanut chunks can remain, no drama.
  • 8

    Step 8

    Then add back to the pan followed by the ketchup, soy sauce, lime juice and zest, coconut milk, and 100ml water. Stir to combine.
  • 9

    Step 9

    Bring to simmer, turn the heat down to medium and simmer for 15 minutes until thickened. If it’s not thickening up, you can whisk in a teaspoon of flour or cornflour until its thick enough.
  • 10

    Step 10

    To serve: fluffy basmati rice, cabbage slaw, pink pickled onions, extra peanuts, fresh chillies, chopped coriander and a wedge of lime.

Ingredients

  • 800 g Country Range Chicken Breast Fillets
  • 2 tsp Country Range Ground Cumin
  • 2 tsp Country Range Ground Curry Powder
  • 1 tsp Country Range Ground Smoked Paprika
  • 1 tsp Country Range Ground Turmeric
  • 1 tsp Country Range Ground Red Chilli Powder
  • 1 tsp Country Range Ground Coriander
  • 1 g large onion, diced
  • 2 tsp sugar
  • 1 tsp salt
  • 400 g Country Range Coconut Milk
  • 2 g onions, diced
  • 3 g minced garlic cloves
  • 250 ml chicken stock
  • 0.5 g chopped fresh chilli
  • 2 tsp ketchup
  • 2 tsp soy sauce
  • 3 tbsp peanut butter (good quality)
  • 1 g Juice & zest of 1 lime