Name: A Creamy Satay Chicken to cook in the slow cooker
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 6
Ingredients: 1.5kg chicken thigh fillets, trimmed, halved; 2 red onions, halved, thinly sliced; 2 cloves garlic, crushed; 1 tblsp finely grated fresh ginger; 1/4 cup yellow curry paste; 1/2 cup peanut butter (crunchy or smooth); 2 tblsps soy sauce; 2 tblsps brown sugar; 400ml can light coconut milk; 2 red capsicums, thickly sliced; 1 tblsp lime juice, plus wedges to serve; 1/2 cup chopped fresh coriander plus extra sprigs to serve; Steamed rice and chopped roasted peanuts, to serve

A Creamy Satay Chicken to cook in the slow cooker

Come in from the cold to this hearty comforting meal.

Skip to Recipe

Serves 6

Prep

20M

Cook

Total

4H 20M

Ingredients

1.5kg chicken thigh fillets, trimmed, halved

2 red onions, halved, thinly sliced

2 cloves garlic, crushed

1 tblsp finely grated fresh ginger

1/4 cup yellow curry paste

1/2 cup peanut butter (crunchy or smooth)

2 tblsps soy sauce

2 tblsps brown sugar

400ml can light coconut milk

2 red capsicums, thickly sliced

1 tblsp lime juice, plus wedges to serve

1/2 cup chopped fresh coriander plus extra sprigs to serve

Steamed rice and chopped roasted peanuts, to serve

Method

Step 1

Place chicken, onions, garlic, ginger, curry paste, peanut butter, soy sauce and sugar in a removable bowl of a 5 to 6-litre slow cooker. Stir to coat chicken in curry mixture, then stir in coconut milk. Cover with lid.

Step 2

Cook on High for 3 hours. Stir in capsicum and juice. Cover with lid. Cook on High for a further 1 hour, until chicken is tender and sauce is slightly thickened. Stir in coriander.

Step 3

Serve with rice and lime wedges. Garnish with peanuts and extra coriander.

TIP: Yellow curry paste can be replaced with red curry paste. For extra veggies, add some green beans, snow beans or zucchini with the capsicum.

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