LCChaosandhome

Tag: #easycooking

  • Easy Creamy Coconut Chicken Satay Curry

    Easy Creamy Coconut Chicken Satay Curry

    Some evenings call for a proper comforting dinner, but not one that involves lots of pans, complicated ingredients or standing in the kitchen for hours. This easy creamy coconut chicken satay curry is exactly that sort of recipe.

    It is rich, gently spiced, packed with colourful veg and has that lovely sweet-savoury peanut flavour that makes a homemade curry feel like a real treat. Serve it with fluffy rice, sprinkle over some crunchy peanuts and suddenly a random midweek dinner feels a little bit special.

    The best part? It is on the table in around 25 minutes.

    Why you’ll love this curry

    This is one of those flexible, throw-it-together meals that still looks gorgeous when you dish it up. The coconut milk makes the sauce creamy without needing cream, while peanut butter brings the classic satay flavour. A little sweet chilli sauce adds sweetness and a very mild warmth, so it is a great option if you like a takeaway-style curry without anything too fiery.

    I use chicken, red pepper and broccoli or sugar snap peas, but it is a brilliant fridge-clear-out recipe. Green beans, spinach, mushrooms, courgette or baby corn would all work really well here too.

    Ingredients

    This recipe serves 2–3 people.

    • 2 chicken breasts, or 5–6 boneless skinless chicken thighs, chopped into bite-sized pieces
    • 1 tbsp oil
    • 1 onion, sliced
    • 1 red pepper, sliced
    • 2 garlic cloves, crushed or finely grated
    • 1 tsp fresh ginger, grated
    • 1–2 tbsp mild curry powder
    • 1 tbsp smooth peanut butter
    • 1 tbsp soy sauce
    • 1 tbsp sweet chilli sauce
    • 1 tin coconut milk
    • A handful of Tenderstem broccoli, sugar snap peas, green beans or a mix
    • Juice of ½ lime
    • Salt and black pepper, to taste
    • Rice, to serve

    Optional toppings

    • Chopped or crushed peanuts
    • Fresh coriander
    • Sliced spring onions
    • Chilli flakes or fresh chilli
    • Extra lime wedges

    How to make creamy chicken satay curry

    1. Heat the oil in a large frying pan or shallow casserole dish over a medium-high heat. Add the chicken and cook for a few minutes, until lightly golden. It does not need to be completely cooked through at this stage, as it will finish cooking in the sauce. Lift it onto a plate.
    2. Add the sliced onion and red pepper to the same pan. Cook for around 4–5 minutes, stirring now and then, until softened.
    3. Stir in the garlic, ginger and curry powder. Cook for about 30 seconds, just until everything smells lovely and fragrant.
    4. Add the peanut butter, soy sauce, sweet chilli sauce and coconut milk. Stir or whisk it all together until the peanut butter has melted into the coconut milk and you have a smooth, creamy sauce.
    5. Return the chicken to the pan, then add the broccoli, sugar snap peas or whichever green veg you are using. Let everything simmer gently for 8–10 minutes, until the chicken is cooked through and the sauce has thickened a little.
    6. Squeeze in the lime juice, taste and season with a little salt and black pepper if needed.
    7. Serve straight away over rice, then finish with crushed peanuts, coriander, spring onions and a little extra chilli if you fancy it.

    A few easy swaps

    One thing I love about this recipe is how easy it is to adapt.

    • Make it vegetarian: Swap the chicken for tofu, Quorn pieces or extra vegetables. Crispy tofu is especially good with the creamy sauce.
    • Use what is in the fridge: Try mushrooms, spinach, courgette, baby corn, mangetout or green beans.
    • Make it spicier: Add a spoonful of red curry paste, a pinch of chilli flakes or some sliced fresh red chilli.
    • Nut-free option: Use sunflower-seed butter instead of peanut butter and leave off the peanut topping. Do check individual labels if this is for an allergy.
    • Make it extra saucy: Add a splash of chicken or vegetable stock, or a little extra coconut milk, if you prefer plenty of sauce for your rice.

    What to serve with it

    My favourite way to serve this is simply with jasmine rice. Microwave rice is absolutely fine on a busy night, but homemade rice works beautifully too.

    If you want to turn it into more of a fakeaway-style meal, add prawn crackers, naan breads or a quick cucumber salad on the side. A scattering of peanuts and spring onion on top makes it feel restaurant-worthy with hardly any extra effort.

    Can you make it ahead?

    Yes. This curry keeps well in the fridge in an airtight container for up to 2 days. Reheat it gently in a pan or in the microwave until piping hot, adding a splash of water if the sauce has thickened too much. I would keep any fresh coriander, spring onions and peanuts separate until serving, so they stay fresh and crunchy.

    Easy midweek comfort food

    This creamy coconut chicken satay curry is one of those dinners that earns a place in the regular rotation. It is quick enough for a weeknight, but still feels cosy, colourful and a bit more exciting than the usual dinner ideas.

    If you make it, I would love to know what vegetables you add and whether you go for extra chilli on top. Don’t forget the lime and crunchy peanuts — they make all the difference!

    Prep time: 10 minutes
    Cook time: 15 minutes
    Total time: 25 minutes
    Serves: 2–3

  • Fearne Cotton–Inspired Sri Lankan Veggie Curry (UK & US Measurements)

    Fearne Cotton–Inspired Sri Lankan Veggie Curry (UK & US Measurements)


    If you love a cosy curry night but still want dishes that feel light, colourful and health‑conscious, this Fearne Cotton–inspired Sri Lankan vegetable curry is a gorgeous option. It’s rich with warming spices, mellowed with creamy coconut milk and packed with vibrant veg that make it look as good as it tastes.

    This is one of those recipes that works for busy weeknights, gentle batch cooking, or a relaxed Friday curry night at home. It’s naturally dairy‑free, easy to keep vegetarian, and you can add chunks of white fish like cod if you’d like the extra protein while still keeping things on the lighter side.

    Everything you need for a Fearne Cotton–inspired Sri Lankan vegetable curry.

    Ingredients (serves 3–4)

    1½ tbsp coconut oil or vegetable oil (about 20 ml / 1½ tbsp)
    10 fresh curry leaves (optional, but lovely if you can get them)
    1 medium onion, finely chopped (about 150 g / 1 cup)
    5 cm piece fresh ginger, finely grated (about 25 g / 2 tbsp)
    4–5 cloves garlic, crushed
    ½ tsp ground cinnamon
    1½ tbsp mild curry powder (about 15 g / 1½ tbsp)
    ½ tsp chilli powder (or to taste)
    1 tsp garam masala
    1 tsp sweet smoked paprika
    16 cherry tomatoes, halved (about 200 g / 1½ cups)
    2 × 400 ml tins full‑fat coconut milk (about 800 ml / 3⅓ cups)
    2 medium carrots, thinly sliced into rounds (about 160 g / 1½ cups)
    1 green pepper (capsicum), deseeded and chopped into bite‑size pieces (about 120 g / 1 cup)
    Sea salt and black pepper, to taste
    Cooked brown rice to serve (about 75–80 g dry / ⅓ cup dry per person)
    2 spring onions (scallions), finely sliced, to serve
    Optional protein add‑in:
    200 g cod or other firm white fish, cut into chunks (about 7 oz)
    Optional vegan protein swap:

    1 × 400 g tin chickpeas, drained and rinsed (about 1½ cups)

    Method
    Heat the oil in a large frying pan or wide saucepan over a medium heat. Add the curry leaves and let them fry for 2–3 minutes until fragrant.
    Stir in the chopped onion and grated ginger. Cook for about 5 minutes, stirring occasionally, until the onion softens and turns translucent.
    Add the crushed garlic and cook for 1 minute, just until fragrant.
    Sprinkle in the ground cinnamon, mild curry powder, chilli powder, garam masala and smoked paprika. Stir for 1–2 minutes so the spices lightly toast and release their aroma.
    Add the halved cherry tomatoes with a pinch of sea salt and black pepper. Cook for a couple of minutes until the tomatoes start to soften and release their juices.
    Pour in the coconut milk, then add the sliced carrots and chopped green pepper. Bring everything up to the boil, then reduce to a gentle simmer.
    Simmer for 20–25 minutes, stirring now and then, until the vegetables are tender and the sauce has thickened slightly.
    If you’re using cod, gently stir the chunks into the curry for the last 5 minutes of cooking, until just cooked through and flaky. For a vegan version, stir in the chickpeas for the last 5–10 minutes so they warm through in the sauce.
    Taste and adjust the seasoning with more salt, pepper or chilli if you like extra heat.

    Serve the curry over cooked brown rice and finish with a sprinkle of sliced spring onion on top.

    Tips, swaps and serving ideas
    Make it fully vegan by skipping the fish and using chickpeas or tofu instead for a plant‑based protein boost.
    Add a handful of spinach or shredded kale in the last few minutes for extra colour and nutrients.
    This curry keeps well in the fridge for 2–3 days and the flavours deepen by the next day, so it’s ideal for lunch prep.

    Keep the spice level gentle for family meals, or add extra chilli powder or fresh chilli at the end if you prefer more heat.