Satay Chicken Curry

393 Calories per serving 40g Protein 25g Carbohydrate 17g Fat
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Calories: 393kcal
Author: Matt Cooney

Ingredients

Curry Paste

  • 1 Thumb Sized Piece Ginger
  • 3 Cloves Garlic
  • 1 Red Chilli
  • 1 Handful Corriander
  • 1 Onion
  • 1 Teaspoon Paprika
  • 1 Teaspoon Cumin
  • 1 Teaspoon Tumeric
  • 2 Tablespoon Curry Powder
  • Dash Soy sauce
  • 1/2 Juiced Lime

Curry

  • 2 Chicken Breasts
  • Curry Paste (from recipe above)
  • 1 Chopped Red Pepper
  • 1 Chopped Yellow Pepper
  • 2 Grated Carrots
  • 8 Sliced Mushrooms
  • 200 ml Light Coconut Milk
  • 30 grams Peanut Butter

Instructions

  • To make curry paste, add all ingredients into a food processor and blend until smooth.
  • If you don't have a food processor or want to save time, you can use a shop bought jar (tastes so much better from scratch).
  • Heat a pan on a medium heat and spray with 1kcal spray.
  • Add the chopped chicken breasts and cook until white.
  • Stir in the curry paste.
  • Add the peppers, carrots and mushrooms.
  • Stir in the coconut milk and peanut butter.
  • Allow to simmer for a few minutes and season with salt and pepper to taste.
  • Serve with rice or if you want a low carb option, use cauliflower rice.

Nutrition

Calories: 393kcal | Carbohydrates: 25g | Protein: 40g | Fat: 17g