So to kick off the new and improved food section of my blog, I wanted to share one of my favourite and most used recipes from a surprisingly cheap and cheerful little book me and my mum use very often.
It's called The Takeaway Secret and you can buy it here for just 1p plus postage on Amazon (WHAAAAT!?)
It's a recipe book full of takeaway style food including lots of my favourites - the perfect curry sauce base, dreamy homemade pizzas and doner kebabs. Except less grease than the type you get at 4am after a night out.
This is a recipe I have been cooking at least once a week recently as it's just so delicious. Luckily I have a boyfriend with the appetite of an elephant so it means I get to try out lots of recipes without having to eat everything and pile on the pounds!
Now I'm not necessarily a big peanut butter fan, I never eat it on its own but in a curry sauce OH MY GOD it is to die for. Even if you hate peanut butter just give this a whirl and tell me you don't love it! It's such a simple, foolproof recipe.
I usually double this recipe as it says it's for just 1-2 portions. We're usually cooking for 4 so I'm going to use the measurements I would use for 4 people. Obviously if it's just 1 or 2 of you then half the below, but its always nice to make extra and keep leftovers in the fridge for another day.
For the sauce you will need:
A splash of oil (I prefer olive oil)
1 small onion
2 teaspoons mild curry powder
6 tablespoons peanut butter (I prefer crunchy)
4 teaspoons light soy sauce
400ml coconut milk (or coconut powder and water)
2 tablespoons brown sugar
Pinch of dried chilli flakes
You can read the recipe in the above photo but basically: finely chop the onion and fry it in the oil for 1-2 mins. Add the curry powder and fry for another minute or so.
Add 6 big tablespoons of peanut butter until it begins to melt. I usually eyeball it and pour in enough coconut powder and about 400ml of water. You can add more water later if it becomes too thick.
Then go ahead and throw in the soy sauce, brown sugar and chilli flakes, simmer on a low heat for a minute or so and you're done!
I don't follow this recipe exactly, so at this point I'll take 80% of the sauce and put it into a bowl for now. I then add more coconut powder and water to the remaining sauce so it's runny and that becomes my marinade for the chicken. This part is optional, if either you just want the perfect satay sauce recipe, don't eat meat or whatever. But I'll go ahead and pop my chicken slithers into the marinade and leave for a while (the longer the better, but I'm usually in a rush to eat so even 10 minutes is okay).
Then heat up a wok and throw the whole chicken marinade into the wok (this can get very hot and spit so be careful) and fry until the chicken is done.
Then you're pretty much done! We'd usually serve this with egg fried rice and stir fried veg but that's pretty straight forward to make.
Boyfriend rating: 7.5/10
Boyfriend comments: "I like the crunchiness of the nuts and the sauce is nice and sweet and yummy. The chicken was nice and moist too."