Alive and Cooking

Chicken Satay

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1 chicken breast fillet, thinly sliced
3 heaped tbsp. crunchy peanut butter
200 ml thickened cream
½ brown onion, sliced
2 tbsp. coriander leaves
1 tsp. ground coriander
1 tsp. turmeric powder
½ tbsp. chilli powder
Extra virgin olive oil
60 ml water


In a deep pan with a good splash of oil, fry the onion until translucent. Sprinkle in the spices and stir for 1 min. Tumble in the chicken and toss to coat. Cook for 2 mins, then add the peanut butter, cream and water. Stir thoroughly to combine, cover and cook for 5 mins. Garnish with coriander.

Serves 2

Chicken Satay