Satay chicken casserole
for 4 people
Great served with rice and steamed Asian greens.
For the sauce
| ¼ cup | Peanut butter (Main) |
| 2 Tbsp | Brown sugar |
| 2 Tbsp | Soy sauce |
| 2 Tbsp | Rice vinegar |
| 1 Tbsp | Sesame oil |
| 1 Tbsp | Red curry paste (Main) |
| 1 tsp | Root ginger, grated |
| 2 | Garlic cloves, crushed |
| 1 can | Coconut milk, 400 ml |
For the chicken
| ¼ cup | Cornflour |
| 1 pinch | Freshly ground black pepper |
| 4 whole | Chicken legs, divided into thighs and drumsticks (Main) |
| 2 Tbsp | Rice bran oil |
Directions
- Whisk the coconut milk and peanut butter together in a medium saucepan. Stir in the brown sugar, soy sauce, rice vinegar, sesame oil, curry paste, ginger and garlic. Bring to a simmer and cook, uncovered for 10 minutes on low.
- Preheat the oven to 150°C.
- Place the cornflour and black pepper in a plastic bag. Skin the chicken, if preferred. Add the chicken to the cornflour mixture and shake until well coated.
- Heat the oil in a non-stick frying pan. Brown the chicken on all sides in batches. Place in a casserole. Add the sauce. Cover and cook for about 1 hour. Uncover and continue cooking for 15 minutes, until tender.