Indonesian Style Chicken Satay Curry
with Roasted Sweet Potato and Rice
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Sweet Potato
150 grams
Jasmine Rice
1 unit(s)
Pak Choi
80 grams
Green Beans
2 unit(s)
Garlic Clove
1 unit(s)
Lime
240 grams
Diced British Chicken Breast
2 sachet(s)
Indonesian Style Spice Mix
180 milliliter(s)
Coconut Milk
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
25 grams
Ketjap Manis
(Contains Soya)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 0.25 tsp salt and bring to the boil.
Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered).
Leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, trim the pak choi, then thinly slice widthways. Trim and halve the green beans.
Peel and grate the garlic (or use a garlic press). Zest and cut the lime into wedges.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the diced chicken and the beans to the pan and season with salt and pepper.
Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Next, add the pak choi, garlic and the Indonesian style spice mix. Stir-fry for 30 secs.
Stir in the coconut milk, peanut butter, ketjap manis, soy sauce, sugar and water for the sauce (see pantry for both amounts).
Bring to the boil, then simmer until the sauce is slightly thickened, 4-5 mins.Cook until the chicken is cooked through. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Stir occasionally to break the peanut butter apart.
When the sweet potato wedges have roasted, stir through the curry.
Stir in the lime zest and half of the lime juice.
Taste the curry and add more salt, pepper or more lime juice if needed.
Share the rice between bowls. Spoon over your chicken and vegetable curry.
Serve any remaining lime wedges alongside for squeezing over.
Enjoy!
