Indonesian satay chicken curry
4
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
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
⅓ cup(s), (100g) rendang variety
Salt reduced chicken stock
⅔ cup(s), (160ml)
Light canned coconut milk
⅓ cup(s), (80ml)
Butternut pumpkin
400 g, cut into 2cm pieces
Lime juice
1 tbs
Tamari, salt-reduced
2 tsp, gluten-free variety
Green string 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.
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