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Creamy satay chicken

Preparation time:: 15 mins

Cooking time:: 15 mins

Serves:: 4

Rating:

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A family meal with yummy chunky peanut butter and Indian sweet soy sauce.

Ingredients

1/2 cup chunky peanut butter
270ml can light coconut milk
2 tblsps kecap manis (Indonesian sweet soy sauce)
1/2 cup chicken stock
8 chicken thigh fillets
2 tblsps peanut oil
1 onion, thinly sliced
2 cloves garlic, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp ground ginger
1/2 tsp chilli powder
Chopped fresh coriander, to garnish
Steamed rice, green beans and snow peas, to serve

Method

1 Combine peanut butter, coconut milk, kecap manis and chicken stock in a bowl. Mix well. Set aside.
2 Trim fat from chicken. Cut fillets into eight strips. Toss in half the oil.
3 Heat a non-stick wok over a medium to high heat. Stir-fry chicken in two batches for 3 to 4 minutes, or until browned and cooked through. Remove.
4 Heat remaining oil in same wok. Add onion and garlic and stir-fry for 2 minutes, or until tender. Add cumin, coriander, turmeric, ginger and chilli and stir-fry for 30 seconds until fragrant.
5 Return chicken to wok with peanut sauce. Bring to boil, then simmer, stirring occasionally, for 5 minutes.
6 Garnish with coriander. Serve with steamed rice, green beans and snow peas.