Ingredients
- 1 kilogram chicken breast, cut into bite size cubes (2.2 pounds)
- 2 potatoes, 1 cut into large dice and the other a small dice
- 1 onion, cut into wedges and separated (we do this due to intolerance issues so they can be removed and not ingested but can be cut fine and cut back on cook time)
- 2 teaspoons curry powder
- 1 teaspoon dried mustard
- 1 teaspoon sugar
- 2 garlic cloves, minced or grated
- 1 chilli, or to taste, finely sliced (we leave seeds in)
- Peanut oil, for cooking
- Sauce
- 3 tablespoon sate sauce, we use Jimmy’s sate a spicy Malaysian one
- 1 tablespoon hot chilli sauce
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry, or Chinese wine
- 250 ml chicken stock (1 cup)
- 1 teaspoon curry powder
- 540 ml coconut cream ( 270ml each - 2 cans)
- 3 teaspoons corn flour
- Optional extras
- Spinach
- Bok choy or other Asian greens
How to Make
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Step 1: Mix curry powder, dried mustard and sugar in small dish.
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Step 2: Put oil in a wok and cook potatoes till lightly brown and then remove and drain on paper towel.
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Step 3: Add more oil if needed and lightly cook chicken pieces (you will need to do this in batches) and remove to drain on kitchen paper.
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Step 4: Drain most of the oil from the wok and lightly sauté the onion and when onion almost done, add garlic and chilli and when aromatic remove from the wok.
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Step 5: Put curry powder mix into the wok and cook on low until aromatic, now return onion, garlic and chilli to wok and combine.
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Step 6: Combine sauce ingredients and add to the wok and simmer till thickened.
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Step 7: Return chicken to wok and heat through.
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Step 8: Add spinach and bok choy, as optional extras.
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Step 9: We like to serve over steamed rice.
We hope you enjoy this recipe!
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