Spicy Chicken with Creamy Satay Dip

Name: Spicy Chicken with Creamy Satay Dip
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2
Ingredients: 175 g skinless chicken breast; 160 g cucumber, cut into batons; 1 clove garlic, finely grated; 1 tsp rapeseed oil; 75 g coconut, soy, or bio yogurt; 1 tbsp crunchy peanut butter; 1 tsp medium curry powder; 1/4 tsp ground cumin; 1/2 tsp gluten-free tamari

This quick spicy chicken is pan-seared until golden, then served with a creamy peanut satay dip and crisp cucumber batons. It is a simple, high-protein meal or snack that delivers bold flavor in under 20 minutes.

Servings2 Portions

Prep Time10 Mins

Cook Time8 Mins

Difficulty

Easy

Ingredients

skinless chicken breast
175 g
cucumber, cut into batons
160 g
garlic, finely grated
1 clove
rapeseed oil
1 tsp
coconut, soy, or bio yogurt
75 g
crunchy peanut butter
1 tbsp
medium curry powder
1 tsp
ground cumin
0.3 tsp
gluten-free tamari
0.5 tsp

Step-by-Step Instructions

In a large bowl, mix the grated garlic, rapeseed oil, and curry powder. Add the chicken breast and turn to coat evenly.

Heat a non-stick frying pan over medium-low heat. Cook the chicken for 5 minutes until lightly golden, then turn it over, cover the pan, and cook for 3 more minutes, or until the chicken is cooked through.

While the chicken cooks, stir together the yogurt, crunchy peanut butter, ground cumin, and tamari in a small bowl until smooth and creamy.

Slice the cooked chicken into strips. Serve with the satay dip and cucumber batons on the side for dipping.

Chef's Tips

If the dip feels too thick, loosen it with 1 to 2 tsp water. Coconut, soy, or bio yogurt all work well here. Cook the chicken over moderate heat so the spices do not burn before the center is fully cooked.