Satay Chicken Curry
393 Calories per serving
40g Protein
25g Carbohydrate
17g Fat
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings: 2
Calories: 393kcal
Author: Matt Cooney
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
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.
Calories: 393kcal | Carbohydrates: 25g | Protein: 40g | Fat: 17g