Chicken and Sweet Potato Satay Curry
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Chicken and Sweet Potato Satay Curry

with Peas, Jasmine Rice and Peanuts

Allergens:
Peanut
•Soya

The quantities provided above are averages only.

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.

Preparation Time35 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Sweet Potato

2 sachet(s)

Indonesian Style Spice Mix

150 grams

Jasmine Rice

1 unit(s)

Lime

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts, Sesame)

30 grams

Peanut Butter

(Contains Peanut May contain Nuts)

15 grams

Sambal Paste

25 grams

Ketjap Manis

(Contains Soya)

200 milliliter(s)

Coconut Milk

120 grams

Peas

240 grams

Diced British Chicken Breast

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce

2 tbsp

Hot Water

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Nutritional information

Energy (kJ)4849 kJ
Energy (kcal)1159 kcal
Fat41.5 g
of which saturates23.2 g
Carbohydrate139 g
of which sugars32.4 g
Dietary Fiber15.8 g
Protein56.1 g
Salt1.76 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Knife
•Lidded saucepan
•Zester
•Rolling Pin
•Large Saucepan
•Whisk
•Fork

Instructions

1

Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the sweet potatoes into 2cm chunks (no need to peel).

Put the sweet potato chunks onto a large baking tray. Drizzle with oil, sprinkle over half the Indonesian style spice mix, 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, 18-20 mins. Turn halfway through.

 

2

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) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

3

Zest and cut the lime into wedges. Crush the peanuts in the unopened sachet using a rolling pin.

In a large saucepan, combine the peanut butter, sambal paste, ketjap manis, hot water for the sauce (see pantry for amount) and the remaining Indonesian style spice mix.

Mix well until smooth. TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min.

 

4

Pop the saucepan on medium-high heat and gradually whisk in the coconut milk, sugar and water for the sauce (see pantry for both amounts), then bring to the boil.

Add the diced chicken to the pan. Simmer, stirring constantly, until the sauce has thickened and the chicken is cooked through, 10-12 mins. Remove from the heat, then stir in half the lime juice and season with salt. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

 

5

Once the sweet potato is cooked, pop the satay pan back on medium heat and stir in the sweet potato. 

Add the peas to the pan and simmer until piping hot, 1-2 mins, then remove from the heat. 

Taste and season with more salt and lime juice if needed. Add a splash of water if it's a little too thick.

6

Fluff up the rice with a fork, stir through the lime zest then share out between your serving bowls. 

Spoon the chicken satay curry over the zesty rice and finish with a sprinkling of peanuts.

Serve any remaining lime wedges on the side for squeezing over. 

Enjoy! 

7

Step 4 MOD: If you’re adding chicken, add it to the pan with the sauce ingredients. Simmer, 10-12 mins, then continue as instructed. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

 

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