CREDITS

Pic cred: Ruhana Ebrahim
Rec cred: @mama_taught_me_well

INGREDIENTS

1 tablespoon veg oil500g chicken fillets (medium cubes)2 teaspoon dhana (coriander) powder1 tablespoon ground garlic paste1 tablespoon red ginger garlic masala1 teaspoon curry powder4 tablespoon crunchy peanut butter2 tablespoon light brown sugar1 tin coconut milkLemon juiceSalt to taste2-3 packets Maggi 2min noodlesHandful fresh coriander +Spring onions (chopped)
Garnish-Sliced red chilliesPeanuts with skin on1 tablespoon oil

METHOD

1. Heat the oil in a large pan.2. Add garlic, masala and curry powder and fry for 1min. 3. Add chicken and mix well, frying till just sealed.4. Stir in the peanut butter, sugar and coconut milk until combined, then simmer until chicken is tender and sauce has reduced & thickened to consistency to have with noodles. 5. Stir in the lemon juice, and salt to taste.6. Boil noodles, without the flavouring, until al-dente. Do not over boil. 7. Place in a large serving bowl. 8. Spoon chicken satay over. 9. Quickly fry peanuts and chillies. Spoon over chicken satay.10. Garnish with coriander.

INFO & TIPS

May add in baby corn spears and sugar snap peas if you wish. If you'd like to thicken sauce, add in 1-2Tbsp flour, whisk in and heat through till thickens to how you desire.