It’s the weekend YAY! But what happens on a weekend? TAKEAWAY!
Don’t do it, instead, make your own. This recipe was a spin on the Peanut Butter Satay Chicken Skewers from ‘The Body Coach’ #LeanIn15 Instagram recipe.
Intentionally making skewers I got home to realise I had no sticks, sooooo curry it was. Served with a brown rice it was just as good as the Takeaway’s, in fact, I’d say better but I’m biased.
3 Medium Chicken Breasts
Chopped White Onions
2 Birdseye Chillis
Salt & Pepper
Chinese 5 Spice
Note: This is for 2 people
I like to get organised first so on one board I slice up my chicken into pieces as well as the onions I season them with salt pepper and a little Chinese 5 spice. Then on the second board, I have my Nutribullet set to the side. Grate 2 – 3 cloves of garlic, about 2-3cm of fresh ginger and throw it into your beaker.
Chop up your chillis ready. They will go into your curry in a little while.
Start cooking your chicken and onions on the hob on a medium heat in Coconut Oil after a few minutes throw in the chillis.
Whilst your chicken is cooking away you start on your rice of choice and throw the remaining of your ingredients into your blender this includes:
2 – 3 cloves of chopped garlic
2 – 3 cm of grated ginger
2 large tbsp of Peanut Butter
Dash of Soy Sauce
1 tbsp of honey
Juice of about ½ a lime
1 – 2 tbsp of curry powder
Stick your blender on and whala there’s your paste, keep blending until at a runny consistency and then pour on top of your chicken. Add about ¼ of coconut milk and mix it all up, cook on a medium heat until your chicken is ready and cooked through. I added a few more spoonful’s of curry powder than some may like but add to your taste. Your rice should be ready by now drain and serve.
Easy peasy – My boyfriend even said it was the best thing I had ever cooked and when can he have it again…
Smiles all Round