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Satay chicken casserole

Name: Satay chicken casserole
Yield: 4
Ingredients: ¼ cup Peanut butter (Main); 2 Tbsp Brown sugar; 2 Tbsp Soy sauce; 2 Tbsp Rice vinegar; 1 Tbsp Sesame oil; 1 Tbsp Red curry paste (Main); 1 tsp Root ginger, grated; 2 Garlic cloves, crushed; 1 can Coconut milk, 400 ml; ¼ cup Cornflour; 1 pinch Freshly ground black pepper; 4 whole Chicken legs, divided into thighs and drumsticks (Main); 2 Tbsp Rice bran oil

for 4 people

Jan Bilton

Food writer and cookbook author.

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Great served with rice and steamed Asian greens.

¼ cup	Peanut butter (Main)
2 Tbsp	Brown sugar
2 Tbsp	Soy sauce
2 Tbsp	Rice vinegar
1 Tbsp	Sesame oil
1 Tbsp	Red curry paste (Main)
1 tsp	Root ginger, grated
2	Garlic cloves, crushed
1 can	Coconut milk, 400 ml

¼ cup	Cornflour
1 pinch	Freshly ground black pepper
4 whole	Chicken legs, divided into thighs and drumsticks (Main)
2 Tbsp	Rice bran oil

Whisk the coconut milk and peanut butter together in a medium saucepan. Stir in the brown sugar, soy sauce, rice vinegar, sesame oil, curry paste, ginger and garlic. Bring to a simmer and cook, uncovered for 10 minutes on low.
Preheat the oven to 150°C.
Place the cornflour and black pepper in a plastic bag. Skin the chicken, if preferred. Add the chicken to the cornflour mixture and shake until well coated.
Heat the oil in a non-stick frying pan. Brown the chicken on all sides in batches. Place in a casserole. Add the sauce. Cover and cook for about 1 hour. Uncover and continue cooking for 15 minutes, until tender.