Chicken Satay

Another very simple but delightfully tasty way of preparing a presentable meal with very little fuss. You can use raw meat, or you can simply heat the sauce through and add cooked meat and the vegetables.

Ingredients.
¼ cup cooking oil.
1 onion, finely chopped.
3 cloves garlic, chopped.
1 tsp ginger, chopped.
Cayenne pepper to taste.
Salt to taste.
160ml can coconut milk.
½ cup water.
3 tablespoons peanut butter.
A little oil.
400g chicken fillet, diced.
2 spring onions, diced.
½ green capsicum, thinly sliced.
½ red capsicum, thinly sliced.
Coriander leaves to garnish.

Method.
Heat the oil in a small pan and quickly fry the onion, garlic and ginger until the onion is soft but not discoloured. Add the cayenne and salt then the coconut milk and peanut butter. Bring to the boil, reduce to a gentle simmer and stir well for a few minutes until the peanut butter is fully incorporated, cover and cook gently for about 15 minutes, adding sufficient water to thin to the desired consistency. Beat the sauce with a kitchen wand until thick and creamy.
This will yield about twice as much as you need for two people, so divide the sauce into 2 pottles. Pop one in the freezer [it freezes well] for later use, and place the other in the fridge to use as required.
Heat the oil in a deep pan and stir fry the meat. When well sealed all over, add the Satay Sauce, bring to the boil and simmer gently. Cover and cook, stirring frequently to prevent sticking, for about 10 minutes or until the meat is cooked through.
Stir the spring onion and capsicum into the mixture and heat through. Serve garnished with chopped coriander leaves, with a crisp salad and boiled rice on the side.

Serves: 2.

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