Easy Satay Chicken Casserole


35 MINUTES

PREPARATION TIME

360 MINUTES

COOKING TIME

4 PEOPLE

SERVING SUGGESTION

INGREDIENTS

  • 8 Ingham’s Chicken Drumsticks
  • 1 Tbsp sesame oil
  • 2 Tbsp light soy sauce juice of 4 limes
  • 1 Tbsp vegetable oil
  • 1 white onion, finely
  • diced 7cm piece ginger, cut into fine batons
  • 8 cloves garlic, minced
  • 1 Tbsp mild curry powder
  • 500ml chicken stock
  • 400ml coconut cream
  • sea salt flakes and freshly-milled black pepper
  • 3 Tbsp peanut butter
  • chopped peanuts, sliced green shallots, coriander leaves and rice, to serve


METHOD

  1. Combine the Ingham’s Chicken Drumsticks in a large bowl with the sesame oil, soy and lime juice, mix well, then cover and refrigerate for at least 30 minutes, or up to 2 hours.
  2. Remove the Ingham’s Chicken Drumsticks from the marinade (reserving the liquid), then fry in vegetable oil until browned*, then set aside. Add the onion, ginger, garlic and curry powder, then cook for 5 minutes, until aromatic. Return the Ingham’s Chicken Drumsticks with the reserved marinade, stock and coconut cream. Set slow cooker to low heat and cook gently for 6 hours**.
  3. Season with salt and pepper, then stir in the peanut butter. Serve with peanuts, coriander, shallots and rice.


There’s nothing like a rich slow-cooked meal when the weather is cold, and a slow cooker lets you gets all the work done while you’re off living! Come home and dinner is ready for the table. This recipe combine two great classics – chicken casserole and rich and hearty satay. Your whole family will  love it.



LET FAST ED SHOW YOU HOW IT’S DONE!

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