Easy Satay Chicken Casserole (Slow Cooker)
"A recipe I found from Ingham's chicken's. This recipe works so well in the slow cooker. If you prefer a thicker sauce you may like to thicken the sauce during cooking using just a little flour. Timing may depend on your cooker, but the timing was perfect in mine. Garnish is optional but does add to the flavours, served with rice this makes for a delicious dinner."
Original is 4 servings
Ingredients
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- To Garnish: Optional
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Nutritional
- Serving Size: 1 (306.3 g)
- Calories 340.2
- Total Fat - 22.2 g
- Saturated Fat - 8.9 g
- Cholesterol - 63.4 mg
- Sodium - 1027 mg
- Total Carbohydrate - 26.7 g
- Dietary Fiber - 3.5 g
- Sugars - 11.3 g
- Protein - 12.4 g
- Calcium - 59.7 mg
- Iron - 1.7 mg
- Vitamin C - 23.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine the drumsticks in a large bowl with the sesame oil, soy and lime juice, mix well, cover and refrigerate for at least 30 minutes, or up to 2 hours.
Step 2
Remove the drumsticks from the marinade (reserving the liquid), then fry drumsticks in vegetable oil until browned, set drumsticks aside. Add to same pan - the onion, ginger, garlic and curry powder, cook for 3- 5 minutes, until aromatic.
Step 3
Set slow cooker to low heat and when ready place the drumsticks with the reserved marinade, stock and coconut cream to the slow cooker and cook gently on low for 6 hours.
Step 4
Season with the salt and pepper, then stir in the peanut butter. Mix through the peanut butter and serve with peanuts, coriander, shallots and rice.
Tips
No special items needed.
1 Reviews
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