Chicken satay

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Serves: 2

By theUrbanDryad

(1 Vote) 1


  • 255g crunchy peanut butter (about half a jar)

  • 2 skinless chicken breasts diced

  • 140g tinned tomato puree

  • 400ml tinned coconut milk


  1. Fry the chicken in butter until brown.
  2. Stir in the peanut butter so chicken is coated.
  3. Add coconut milk and stir until smooth, then stir in tomato puree to thicken.

Additional Information

  • Make Ahead

  • tomato

  • Chicken

  • Main Course

  • Gluten Free

  • Egg Free

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  • theUrbanDryad 19/01/08 13:00

    Be sure to check no one has a nut allergy before cooking this dish!!