Ingredients
Scale
Satay Sauce
- 400 ml (131/2 fl oz) coconut milk
- ½ cup (125 ml) chicken stock
- â…“ cup (90 g) natural smooth peanut butter
- 1 tbsp kecap manis (see note 1)
- 1 tsp dark soy sauce
ChickenÂ
- 2 tbsp light olive oil (or any neutral oil of choice)
- 1 brown onion, finely diced
- 1 tbsp freshly minced garlic
- 500 g (1 lb) minced (ground) chicken (can be substituted with turkey mince or pork mince)
- 2 tbsp water, if needed
- 1 tbsp mild curry powder
- ½ tsp ground turmeric
- 1 tsp sweet paprika
- 1 tsp white sugar
- ½ tsp sea salt flakes, plus extra to taste
To ServeÂ
- Steamed jasmine rice or microwave rice
- 2 Lebanese (short/Persian) cucumbers, sliced
- ¼ red onion, sliced
- ¼ cup (40 g) crushed peanuts
- ¼ bunch fresh coriander (cilantro), leaves picked
- Lime wedges, to serve
- Chilli oil, to serve (optional)
Instructions
- Make the satay sauce – Place all the sauce ingredients in a jug and whisk until smooth. Set aside.
- Cook the chicken – Heat the oil in a large frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 1–2 minutes. Add the chicken mince and cook, breaking it up as you go, for 3–4 minutes. Break the chicken up just enough – don’t over-stir. You want juicy, chunky pieces.
- Add the spices – Add the water to the pan to deglaze and scrape up any stuck-on bits if needed, followed immediately by the curry powder, turmeric, paprika, sugar and sea salt flakes.
- Add the satay sauce – Add the satay sauce and stir to combine. Reduce the heat to medium and simmer for 3–4 minutes, stirring, until the sauce thickens and becomes glossy and creamy.
- Finish and serve – Turn off the heat, season with extra salt to taste. Spoon the chicken over hot rice and serve with cucumber, red onion, crushed peanuts, coriander, a squeeze of lime juice (essential) and a drizzle of chilli oil, if using.
Notes
Note 1 –  To make your own kecap manis Combine equal parts soy sauce or tamari with sugar and either simmer gently in a small saucepan on the stovetop for 2 minutes, or microwave in a microwave-safe container in 30-second bursts, until thickened.
Make Ahead:
See leftover instructions below.
Leftovers:
Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months. Thaw completely overnight in the fridge prior to reheating.
Recipe source:
Thank you Jessica Brook for your help developing this recipe.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: 20 Minutes or Less, Chicken, Fakeaway, Family Favourites
- Method: One-pan, Stovetop
- Cuisine: Asian-inspired
- Diet: Dairy-Free