Very nice, with a Satay taste, easy to make. The girls at work make this dish as well & they love it.



  • 1 tablespoon oil

  • 1 onion, chopped

  • 500g chicken thigh fillets, trimmed and sliced

  • 1 tablespoon mild curry powder

  • 1 tablespoon Moroccan seasoning mix

  • 11/3 cups chicken stock

  • 2 tablespoons tomato paste

  • 2 tablespoons crunchy peanut butter

  • 1 carrot, peeled and cut into batons

  • 1 Cup of mixed vegetables, Peas, corn, Brocoli

  • 150g baby green beans, tailed and halved

  • salt and pepper


  • 1.

    Heat oil in a deep frying pan or saucepan over medium high heat.

  • 2.

    Add onion and cook 2-3 minutes or until softened. Stir in chicken, and cook until browned.

  • 3.

    Add curry powder and seasoning mix and cook a further 1-2 minutes or until fragrant.

  • 4.

    Add tomato paste and peanut butter and mix well; pour in chicken stock and bring to the boil.

  • 5.

    Reduce heat and simmer, uncovered for 10 minutes.

  • 6.

    Add vegetables and cook 10 minutes or until chicken is cooked through and sauce has thickened.

  • 7.

    Season to taste with salt and pepper.

  • 8.

    Serve with steamed jasmine rice.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 514kj
  • Fat Total 32g
  • Saturated Fat 7g
  • Protein 31g
  • Carbohydrate 27g
  • Sugar 11g
  • Sodium 1137mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Depends on how hot you like it, this is very mild so you could put extra curry in.
Put Extra Vegtables in for that extra healthy option.

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