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Indonesian Style Chicken Satay Curry
Indonesian Style Chicken Satay Curry

Indonesian Style Chicken Satay Curry

with Roasted Sweet Potato and Rice

Recipe Development Team
Recipe Development TeamPublished on January 24, 2024

This Indonesian Style Chicken Satay Curry is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:
Peanut
Soya
Cereals containing gluten

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.

Total40 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

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

2 sachet(s)

Indonesian Style Spice Mix

200 milliliter(s)

Coconut Milk

30 grams

Peanut Butter

(Contains: Peanut May contain traces of: Nuts)

25 grams

Ketjap Manis

(Contains: Soya)

15 milliliter(s)

Soy Sauce

(Contains: Soya, Cereals containing gluten)

240 grams

Diced British Chicken Breast

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

Energy (kJ)4308 kJ
Energy (kcal)1030 kcal
Fat29.6 g
of which saturates18.6 g
Carbohydrate138.3 g
of which sugars30.5 g
Dietary Fibre14.4 g
Protein52.2 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Lidded saucepan
Zester
Garlic Press

Cooking Instructions and Tips

Roast the Sweet Potato
1

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.

Cook the Rice
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 1/4 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).

Prep and Fry
3

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 high heat. Once hot, add the diced chicken and green beans. Stir-fry until the chicken is starting to brown, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Simmer the Sauce
4

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 chicken is cooked through and the sauce is slightly thickened, 4-5 mins. Stir occasionally to break the peanut butter apart. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Finishing Touches
5

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. 

Serve
6

Share the rice between bowls. Spoon over your satay chicken curry.

Serve any remaining lime wedges alongside for squeezing over. 

Enjoy!

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