Skip the takeaway and make your very own chicken satay curry with Mags Roche.


  • 2 chicken breast
  • 1 onion
  • 3 garlic clove
  • 1 small red chilli
  • 1 small fresh ginger
  • 5g sugar
  • 20g red curry paste
  • 220g crunchy peanut butter
  • 50g rice wine vinegar or white wine
  • Splash sesame oil, soy sauce and Chinese chilli sauce.
  • 400ml coconut milk or cream.


  1. Brown off the chicken in a hot pan.
  2. Leave to one side.
  3. In the same pan, sweat onions, garlic, ginger and chilli.
  4. Add the curry paste, sugar, peanut butter and vinegar, mix and allow to reduce slightly.
  5. Add the sesame oil, soy sauce and chilli sauce.
  6. Add Coconut milk and bring to the boil.
  7. Finally put back your browned chicken and cook out for about 10minutes until chicken is cooked.
  8. Finish with fresh coriander and lime juice and zest. 

Basmati Rice

  1. Use approx 100g per person 
  2. Rinse rice under cold water before cooking.
  3. Add rice to a large pan of boiling salted water, and bring back to the boil.
  4. Simmer for 10-12 minutes.
  5. Drain, add a little lime juice and chopped coriander to the rice if you like!