Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1 tbs vegetable oil

  3. 1kg chicken thigh fillets, trimmed, roughly chopped

  4. 1 large onion, cut into thin wedges

  5. 2 cloves garlic, crushed

  6. 1 tbs Malaysian curry paste

  7. 250ml can satay sauce

  8. 140ml can coconut milk

  9. 1 tbs crunchy peanut butter

  10. 1 tbs fruit chutney

  11. Coriander leaves, to garnish

  12. Steamed rice to serve

Instructions Jump to Ingredients ↑

  1. Heat oil in a large non-stick pan or wok. Add chicken, onion, garlic and curry paste and stir-fry, until chicken is browned.

  2. Add satay sauce, coconut milk, peanut butter and chutney and mix to combine. Simmer, uncovered, for about 15 minutes, or until chicken is tender and sauce has reduced and thickened. Sprinkle with coriander and serve with rice.


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