Easy Chicken Satay Curry Traybake

A delicious one-tray wonder combining rich satay flavours with aromatic curry spices. Perfect for an easy weeknight dinner that requires minimal effort but delivers maximum flavour.

Ingredients

• 800g boneless Irish chicken thighs
• 2 peppers
• 1 red onion
• 2 tablespoons red curry paste
• 1 tablespoon medium curry powder
• 2 tablespoons honey
• 1 juiced lime
• 2 tablespoons fish sauce
• 1 can coconut milk
• 3 tablespoons peanut butter
• 3 cloves minced garlic
• 2cm minced ginger
• 1 small bunch coriander
• 1 small diced red chilli

Steps

1. Cut the chicken thighs into small pieces and season well. Chop the onion and peppers into small pieces and lay onto a flat oven tray. Add the curry powder, half of the coconut milk, fish sauce, and curry paste. Mix well and cook at 180°C for 20 minutes.
2. Mix the peanut butter, honey, garlic, ginger, and the remainder of the coconut milk and set aside in a bowl. After 20 minutes of cooking, mix into the traybake well, and cook for a further 8 minutes. Serve with lime juice, freshly chopped coriander, chillies and egg fried rice.