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Serves
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Ingredients
Satay Marinade
  • 200 g Smooth Peanut Butter
  • 7 tbsps Light Soy Sauce
  • 7 tbsps Lime Juice
  • 1 tbsp Brown Sugar
  • 2 tbsps Curry Powder
  • 3 Garlic cloves, crushed
  • 1 tbsp Fish Sauce
  • ½ tsp Chilli flakes
  • 2 Chicken Breasts, cut into strips
Curry
  • 1 onion, chopped into large chunks
  • 400 ml can of coconut milk
  • 3 tbsps garden peas
  • handful of peanuts, roughly chopped
CHICKEN SATAY CURRY CHICKEN SATAY CURRY
CHICKEN SATAY CURRY

A very moorish mild curry that is creamy and tasty.

Prep 5 minutes
Total 20 minutes
  • Whisk all of the satay marinade ingredients in a bowl and taste. You do not need to add salt as the soy is salty enough.
  • Stir in the chicken and let it marinade, preferably overnight.
  • Heat the coconut oil in a wok, and gently cook the onions until soft, but not brown.
  • Pour in the chicken and all of its marinade, cook for 2 minutes. It will stick a little just keep stirring.
  • Add the coconut milk and the peas, cook for a further 6-8 minutes, so the chicken is just cooked and tender.
  • Serve with rice and a sprinkle of chopped peanuts.

 

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com


CHICKEN SATAY CURRY

A very moorish mild curry that is creamy and tasty.

favorite
print
rate
Prep 5 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
Satay Marinade
  • 200 g Smooth Peanut Butter
  • 7 tbsps Light Soy Sauce
  • 7 tbsps Lime Juice
  • 1 tbsp Brown Sugar
  • 2 tbsps Curry Powder
  • 3 Garlic cloves, crushed
  • 1 tbsp Fish Sauce
  • ½ tsp Chilli flakes
  • 2 Chicken Breasts, cut into strips
Curry
  • 1 onion, chopped into large chunks
  • 400 ml can of coconut milk
  • 3 tbsps garden peas
  • handful of peanuts, roughly chopped

  • Whisk all of the satay marinade ingredients in a bowl and taste. You do not need to add salt as the soy is salty enough.
  • Stir in the chicken and let it marinade, preferably overnight.
  • Heat the coconut oil in a wok, and gently cook the onions until soft, but not brown.
  • Pour in the chicken and all of its marinade, cook for 2 minutes. It will stick a little just keep stirring.
  • Add the coconut milk and the peas, cook for a further 6-8 minutes, so the chicken is just cooked and tender.
  • Serve with rice and a sprinkle of chopped peanuts.

 

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com