CHICKEN IN COCONUT PEANUT SAUCE

CHICKEN  IN  COCONUT  PEANUT  SAUCE:                     On the table in 25 min
INGREDIENTS:

1  tbsp peanut oil
1  medium (150g) onion, chopped
2  cloves garlic, crushed
1  tsp  grated fresh ginger
4 ( 680g) chicken breast fillets, sliced thinly
2  tsp  grated lemon rind
1  tsp  mild curry powder
1/2  tsp  ground cumin
3  medium ( 360g) zucchini
1  cup  coconut milk
1/3  cup (85g) smooth peanut butter
1/3  cup ( 80ml) chicken stock
1  tsp  soy sauce

METHOD:

• Combine oil, onion, garlic and ginger in large shallow microwave -safe dish; cook, uncovered, on HIGH (100%) 4 minutes, stirring once during cooking.
• Add chicken, rind, curry powder and cumin; cook, covered, on HIGH (100%) 5 minutes, stirring once during cooking.
• Cut zucchini into thin slices lengthways. Add zucchini and remaining ingredients to chicken mixture in dish; cook, uncovered, on HIGH (100%) about 5 minutes or until zucchini is tender, stirring twice during cooking.
• Serve sprinkled with paprika, for extra colour, if desired. 

SAUCY CHICKEN IN YOGURT

SAUCY  CHICKEN  IN YOGURT:   

On the table in 30 min

                                       

INGREDIENTS:

750  g chicken tenderloins
2  cups (500 ml) bottled satay sauce
2  large (400g) onions, cut into wedges
250  g cherry tomatoes, halved
1/3  cup shredded fresh basil leaves
200  ml  yogurt
2  tablespoons sweet chilli sauce

METHOD:

• Combine chicken, half the satay sauce and onion in large microwave- safe bowl; cook, uncovered, on HIGH (100%) 10 minutes, stirring twice during cooking.
• Add remaining satay sauce; cook, covered, on HIGH (100%) about 2 minutes or until chicken is cooked through.
• Add tomatoes and basil leaves; cook, uncovered, on HIGH (100%) 2 minutes.
• Serve drizzled with combined yogurt and chilli sauce.