I kept seeing a recipe for this on Slimming World facebook pages but then I googled full fat recipes and decided to make my own version. I thought mmmmm….. Satay should be creamy and quark doesn’t make it creamy the way it should be. Then I found some syn free coconut yoghurts and thought bingo.
I was not disappointed. There is also quite a lot of veg to add to the speed element of your meal. The whole lot worked out to be 12 syns but that was for 6 portions. So 2 syns for this dish is a major pleaser….
500g chicken breast
3 tblspn peanut butter
1 green bell pepper
1 red bell pepper
1 white onion
1 lime (juice only)
2 garlic cloves (crushed)
1 inch fresh ginger (crushed)
8 tblspn soy sauce
1 chicken oxo cube
1 muller light greek style coconut yoghurt
2 tsp mild curry powder
Salt to season
Chop all the chicken, add soy sauce, crushed garlic, crushed ginger, lime juice, curry powder, peanut butter, the chicken oxo cube and lime juice. Mix all ingredients well and if you have the time cover and put in the fridge to marinade for at least half an hour.
In the meantime chop the peppers and onion and in pot sprayed with coconut frylite add and cook till softened. Then you want to add the chicken and cook for around 10 minutes. Keep mixing it so it doesn’t stick to the pot. Add 1/2 pint water to the pot and leave to simmer.
Once ready turn the heat down and add the coconut yoghurt – mix in well and season to taste with salt. I’m not too sure about other satay recipes but this one does give you plenty sauce.
hey presto a fab low syn alternative to a takeaway favourite.