Chicken satay curry

So after a failed day of sp (i did okay for breakfast and lunch but dinner I went off of SP and had some rice with my curry (although I made it with beef it’s better with chicken). I was going to make a massaman curry but had no coconut milk of any kind so came up with this outline of a recipe that i am storing on my site so I can tweak it!

serves 6 (around 2 – 3 syns per serving based on the peanut butter you use and whether you use sugar or sweetner)

6-8 chicken thighs (bitesize pieces)

2 large onions (one finely diced, the other sliced thinly)

2 large carrots (juliened)

1 heaped tsp cumin, coriander, chilli flakes

4 cardamom pods

1 tsp each lemongrass and ginger puree.

2 large garlic cloves grated

1/2 tsp cinnamon

1 star anise

300ml beef stock

2 tbsp lowfat/natural peanut butter* (the brand i used was 4 syns per tbsp)

4 tsp sugar* (or sweetener to taste)

2 tbsp soy sauce

  1. Saute the diced onions until they start to soften.
  2. Add the ginger, garlic and lemon grass and saute until it becomes fragrant.
  3. Add all the spices and stir fry for 3-5 minutes.
  4. Add the chicken and coat in the spice mix searing all over.
  5. in a jug mix the stock, peanut butter, soy sauce and sugar, meanwhile add the rest of the onions and carrots and stir fry.
  6. Add the liquid stock mix, the star anise and let simmer until it thickens to your liking.

I hope you all give this a try as really you can’t go wrong with this fakeaway favourite!

Love Emily x

 

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