Creamy Satay Chicken


April 22, 2015

Creamy Satay Chicken 0 0 5 0
  • Prep: 15 mins
  • Cook: 3 hrs
  • 15 mins

    3 hrs

    3 hrs 15 mins

  • Yields: 4/5


2 garlic cloves - minced

Zest and juice of 1 lime

1tsp clear honey

1tbsp light soy sauce

1 and a half tsp mild curry powder (or more if you like food with more of a kick!)

5tbsp smooth peanut butter

500g diced chicken breast

300ml coconut milk


1In a large bowl, Mix together minced garlic, lime juice and zest, honey, soy sauce, curry powder and peanut butter. Add the diced chicken. (If desired you can leave to marinade for a few hours in the fridge)

2Place the chicken mixture in the slow cooker and pour over coconut milk. Mix well.

3Cook on low for 3 to 4 hours.

4Check chicken is cooked through, serve with rice.

Submitted by Frankie Raines


1 Review


December 16, 2015

My family loves this recipe. I add frozen corn kernels 5-10 minutes before serving and it gives the dish a lovely mixed texture.

This recipe also makes for a great prepare ahead freezer meal. I prep all the ingredients except the coconut milk and put it in an ziplock bag, lay flat and freeze. When the time comes to cooking it, either I peel the bag off the frozen ingredients and pop it straight into the slowcooker with my frozen blocks of coconut milk, put it on low to defrost and stir every half hours until the sauce is all mixed, or let it defrost from the morning and cook as per the recipe directions.

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