Chris Baber: chef, sustainability champion and City Harvest ambassador

M&S chef and sustainability champion, Chris Baber is an original member of City Harvest’s Food Council. Chris’ cooking is based around budget-friendly family favourites. This chicken satay curry recipe is from his latest cookbook ‘Easy‘: a collection of easy and delicious meals.

What is the City Harvest Food Council? From restauranteurs to retailers and farmers to financiers, our Food Council works with us to achieve our overall aims – Rescuing Food, People and Planet – through thought leadership, engaging with decision-makers and more. 

Chicken Satay Curry Recipe

Ingredients (serves 4)

15–20 minutes  

• • 2 tbsp vegetable oil
  • 4 skinless chicken breasts, cut into 2cm pieces
  • 2 garlic cloves, finely chopped
  • 3cm piece of fresh ginger, peeled and finely chopped1 red chilli, finely chopped
  • 2 onions, roughly chopped
  • 1 red and 1 green pepper, roughly chopped
  • 225g can water chestnuts, drained (optional)
  • Juice of 1 lime
  • 1 small bunch of coriander,chopped
  • Jasmine rice, to serve

For the sauce: 

For the sauce

• 3 tbsp dark soy sauce
• 2 x 400ml cans coconut milk
• 4 tbsp smooth peanut butter
• 4 tbsp honey
• 2 tbsp medium curry powder
• 2 tsp ground turmeric

Method:

1. Mix all the sauce ingredients together in a bowl and set aside.

2. Heat the oil in a wok or large non-stick frying pan until smoking hot.

3. Stir-fry the chicken, garlic, ginger, and chilli for 2 minutes.

4. Add the onions, fry for 1 minute, then add the peppers and water chestnuts. Stir-fry for a further 3 minutes until the veg and chicken begin to take on some colour.

5. Add the sauce, then bring to the boil. Then reduce the heat and simmer for 8–10 minutes until the chicken is cooked and the sauce has thickened slightly.

6. Stir in half the lime juice and most of the coriander, leaving a little to scatter on top. Taste – you may want more honey for sweetness or curry powder for heat.

7. Serve with rice and a squeeze more lime juice.

This recipe is extracted from Chris Baber’s cookbook, Easy: www.chrisbaber.co.uk/ebook