Meals

Satay Style Chicken Curry – Slow Cooker

Basic information

Serves:

Difficulty:

Easy

Prep time:

20 mins

Cook time:

3-5 hrs

Ingredients

Satay Sauce

1/3 cup natural peanut butter (100%)
1 tbsp crushed garlic
2 tsp crushed ginger
1 tsp chicken stock powder (or ½ stock cube)
1 tbsp brown sugar
2 tbsp salt-reduced soy sauce
270ml light coconut milk
(Optional: add curry powder or chilli for extra heat)

Vegetables

2 onions, cut into large chunks
2 red capsicums, chopped into 4cm chunks
150g green beans, halved
200g mushrooms
100g baby spinach
(Also great with cauliflower, broccoli or zucchini)

Protein

6 large skinless chicken thighs (approx. 800g)
Salt & pepper
Drizzle of olive oil

To Serve

Cooked rice (white, brown, microwave or cauliflower)
Spring onions, sliced
Chilli (optional)
Chopped peanuts

Method

01.

Make the Satay Sauce:
In a bowl, whisk together peanut butter, garlic, ginger, stock powder, brown sugar and soy sauce. Add coconut milk and whisk again until smooth.

02.

Prep Veggies:
Cut onion into chunks, capsicum into 4cm pieces, beans in half.

03.

Season Chicken:
Season thighs with salt and pepper.

04.

Sear Chicken:
In a hot pan (or using slow cooker sear function), add olive oil and brown chicken on both sides.

05.

Slow Cook - Part 1:
Place chicken and onion into slow cooker. Pour over satay sauce.
Cook on High for 1.5 hours or Low for 3 hours.

06.

Add Capsicum & Beans:
Stir into sauce and continue cooking for 45 mins on High or 1.5 hours on Low.

07.

Add Mushrooms & Spinach:
Stir in and cook for a final 15–20 mins, just until softened.

08.

Serve:
Spoon over rice and top with spring onions, chilli, and chopped peanuts.