Description
A rich, creamy slow cooker satay chicken made with tender chicken simmered in a fragrant coconut peanut sauce. Easy, comforting, and perfect for meal prep.
Ingredients
1 onion, sliced
2 capsicum, sliced
1.2 kg chicken breast or thighs, diced
2 Tbsp cornflour
Marinade:
3 cloves garlic, crushed
1/4 cup peanut butter
1 can coconut cream (400 g)
1 chicken stock cube
125 ml boiling water
1 Tbsp crushed ginger
3 Tbsp soy sauce
2 Tbsp mild curry powder
2 Tbsp brown sugar
To Serve:
Fresh chilli, sliced (optional)
Coriander
8 servings steamed rice
Instructions
- Add all marinade ingredients to the slow cooker and mix until smooth.
- Add sliced onion, capsicum, and diced chicken, stirring to coat well.
- Cook on high for 4 hours or low for 7 hours, until chicken is tender.
- Twenty minutes before serving, mix cornflour with 2 Tbsp cold water and stir into the curry.
- Once thickened, serve over steamed rice and top with coriander and fresh chilli.
Notes
Use chicken thighs for juicier results.
Serve with noodles, cauliflower rice, or mashed potatoes.
Add carrots, green beans, or broccoli for extra vegetables.
Use crunchy peanut butter for added texture.
Swap soy sauce for tamari to make the recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 9g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
