Home & Cuisine

Satay chicken curry

Baby food for the beginningChild in the kitchen

I love this recipe and even my 4-year-old loves it. Skip the chili from the paste part and it will be perfect. You can serve with rice or just with flat bread.

  • 500 g chicken breast cut in cubes
  • 50 ml malaysian curry paste
  • 170 ml satay sauce paste
  • 2 pcs big onion, pealed and sliced
  • 2 clove Garlic, peeled and chopped
  • 4 tbsp soy sauce
  • 1 tbsp Sesame oil
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp mango chutney
  • 1 pcs ginger peeled and chopped
  • 150 ml coconut milk, canned

  1. Preheat your Wok.
  2. Add the oil, the garlic, the ginger, and the onion to cook.
  3. When it is popping, add the 2 pastes and cook it.
  4. Add the chicken, sprinkle with the soya sauce as salt and cook until the chicken starts to turn brownish.
  5. Add the coconut milk and thicken.

Good points

  • Low in sugar
  • Very high in niacin
  • High in selenium

When you cook in Wok, you can add water from time to time if you do not want everything to burn too quickly. If you wish, you can sprinkle fresh coriander before serving.

You can find the satay sauce and the malaysian curry pasta by clicking here!

Preparation time: 25 min
Portions: 4
Difficulty: easy
Cuisine: Asian
General (in 1 portion)
Calories: 815.44 kcal
Carbohydrates: 29.92 g
Cholesterol: 82.5 mg
Sugar: 8.52 g
Protein: 49.71 g
Fat: 59.67 g

« Back

Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com