Chicken Satay ½ cup crunchy peanut butter Can of coconut milk 2 tablespoons Kecap manis ½ cup chicken or vegetable stock 8 chicken thigh fillets 2 tablespoons peanut oil 1 onion thinly sliced 2 cloves garlic crushed 1 teaspoon each of • Ground cumin • Coriander ground • Ground turmeric • Ground ginger • Chilli powder or flakes 1. In slow cooker add peanut butter, coconut milk, kecap manis & stock mix well add garlic and onion 2. Cut chicken and fry off in batches in frying pan with peanut oil add to slow cooker 3. Add all spices to pan and cook off for 30 seconds or until fragrant add to slow cooker Cook on low for 3-4 hours I double the peanut butter or add ½ cup crushed peanuts to the spices for more peanut flavour **You can just add all to slow cooker without frying off, chicken goes a little dry and sauce a little runny not as flavoursome** * with extra sauce left over I usually freeze and then later cook off some chicken thigh and chicken mince and make a pie or left over roast chicken shred and add to sauce for a pie*
Posted on: Mon, 19 Jan 2015 10:16:27 +0000
Trending Topics
Recently Viewed Topics
© 2015