Photo of Indonesian satay chicken curry by WW

Indonesian satay chicken curry

5
3
3
SmartPoints® value per serving
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Moderate
A one-pot wonder dinner with an authentic homemade satay sauce in a chicken and butternut pumpkin curry. Hearty and delicious.

Ingredients

Olive oil

2 tsp

Skinless chicken breast

500 g, cut into 3cm pieces

Curry paste, gluten-free

cup(s), (100g) rendang variety

Salt reduced chicken stock

cup(s), (160ml)

Light coconut milk

cup(s), (80ml)

Pumpkin, butternut, raw

400 g, cut into 2cm pieces

Lime juice

1 tbs

Tamari, salt-reduced

2 tsp, gluten-free variety

Green beans

150 g, chopped

Fresh coriander

¾ cup(s)

Lime(s)

1 medium, cut into wedges to serve

Instructions

  1. Heat oil in a large saucepan over medium-high heat. Cook chicken, stirring, for 5 minutes or until browned. Transfer to a plate.
  2. Cook curry paste, stirring, for 1 minute or until fragrant. Add stock, coconut milk, pumpkin, juice and tamari and bring to the boil. Reduce heat and simmer, covered, for 5 minutes.
  3. Add chicken and simmer, covered, for 10 minutes. Add beans and simmer, uncovered, for 5 minutes or until chicken is cooked through and vegetables are tender. Stir in coriander. Serve with lime wedges.

Notes

SERVING SUGGESTION: Brown rice.