Gail’s Chicken Satay

TRH Gail's Chicken Satay

8 x Chicken Thighs, skin removed washed and dried
2 tbsp olive oil
1 Onion diced
1/4 to 1/2 Cup Crunchy Peanut Butter (I used 1/4 cup)
1 Tbsp Soy Sauce
1 Tbsp Honey
1 Tbsp Curry Powder
1/2 tsp ground chilli flakes (add more if you want stronger )
2 tsp garlic and ginger paste
1 tsp ground Ginger
1/2 tin Coconut Cream
1/4 cup crushed nuts (optional)

In a pan heat 2 tbsp oil
Add onion and cook until transparent
Add curry powder, chilli flakes, ginger and garlic paste and stir through
Cook until fragrant
Add chicken and coat, cook to seal
Add honey, soy, peanut butter and coconut cream.
Simmer for 25 to 30 minutes or until chicken is cooked through.
Serve with rice, crushed nuts and coriander. Serves 3.

Credit : Gail Burge
Prepared, tried and tested by: Gail Haselsteiner

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