Peanut Satay Chicken

This is a huge favourite amongst my friends and family. I know my 10 years waitressing in a family friend’s Vietnamese restaurant showed me how many people actually adore this dish. It’s a general ‘go to’ dish for the average Australian venturing out to eat something ‘Asian’. I believe it’s a mild curry flavour mixed with the old favourite peanut butter feels that many have grown up loving. Add in the chicken and steamed rice, you can’t go wrong.

I personally am not a huge fan of peanut satay chicken. I think I was all satay chickened out when Aunty use to give it to us (the staff) for dinner way too many times over the years and carrying that meal to every second customer for over 10 years. It’s easy, economical and a fan fave though.


500g chicken of your choice

1 tablespoon of curry powder

1 teaspoon of garlic

1 brown onion, sliced

1 carrot julienned

300ml coconut milk

2 tablespoons of peanut butter

salt and pepper to season

Fry off chicken, garlic, curry powder and onion until chicken is almost cooked (5 mins) in some neutral oil. You might like to keep your onion for later if you like your onion to have some bite.

Add in carrots and coconut milk. Stir through.

Stir in your peanut butter, salt and pepper and chilli if you choose.

Leave to simmer on medium low for approx 10 minutes, or to finish cooking chicken and thicken sauce a bit.

Serve with fresh steamed rice.

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