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Ingredients

1 tablespoon vegetable oil
1kg Lilydale Free Range Chicken Thigh, trimmed, roughly chopped
1 large onion, cut into thin wedges
2 cloves garlic, crushed
1 tablespoon Malaysian curry paste
250ml satay sauce
140ml can coconut milk
1 tablespoon crunchy peanut butter
1 tablespoon fruit chutney
Coriander leaves, to garnish
Steamed white rice, to serve

Method

Step 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.
Step 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.

Satay chicken curry

How to make Satay chicken curry

Ingredients

Method