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+ servings

Chicken Satay Curry

  • Prep Time
    15 MINS
  • Cook Time
    30 MINS
  • KCals 293
  • Carbs 20G
  • WW Points:
  • 4 Green
  • 3 Blue
  • 3 Purple
6 Servings

Ingredients

  • 4 chicken breasts diced
  • ½ onion sliced
  • 2 carrots finely chopped
  • 1 handful broccoli cut into florets
  • 100 g peas
  • 2 peppers 1 red, 1 yellow. Deseeded and siced
  • 4 spring onions chopped
  • 1 tbsp soy sauce

For the sauce

  • ¼ tsp fennel seeds
  • ¼ tsp cumin seeds
  • ½ tsp coriander seeds
  • 1 tbsp ground turmeric
  • 1 thumb sized piece ginger peeled and chopped finely
  • 3 cloves garlic chopped finely
  • ½ onion chopped
  • 1 red chilli chopped, leave the seeds in if you like it hotter
  • 3 tbsp soy sauce
  • 1 tbsp fish sauce or 1 tbsp Worscestershire sauce
  • 3 tbsp sweetener
  • low calorie cooking spray
  • 600 ml Alpro Coconut Drink longlife
  • 4 tbsp PB2 Powdered Peanut Butter made up to a paste with 8 tbsp of water
  • 2 tbsp cornflour
  • 1 good pinch sea salt

Instructions

To make the satay sauce

  1. Place the spices into a food processor/blender and blitz until very fine or you can grind them with a mortar and pestle
  2. Fry the onion, garlic, ginger and chilli in some low calorie cooking spray until the onion is soft

  3. Add the freshly ground spices and stir for one minute then add all the other sauce ingredients apart from the cornflour
  4. Simmer over a medium heat for 10 minutes then blitz with a slick blender/in a blender/food processor until smooth then return to the pan
  5. Turn the heat up to high. Mix the cornflour with a little water, then stir it into the simmering sauce, until it thickens then set aside

To make the Chicken Satay Curry

  1. Spray a wok with low calorie cooking spray and over a high heat fry the onion and chicken breast until the onion softens
  2. Add in the vegetables and 1 tbsp of soy sauce stir fry for a few minutes then add the sauce

  3. Turn down the heat and simmer for 10 minutes. Serve with your choice of accompaniment!