Satay Chicken with Garlic Flatbread and Asian Slaw

Updated: Oct 23, 2021



I’m not going to lie to you, this recipe has a lot of elements and takes a little while to make. Just take it at your leisure at the weekend or whenever you have spare time.

I stumbled upon this recipe combo after I made the satay chicken and garlic flatbread as separate components of a meal for my brother and sister-in-law. I made the satay chicken as a starter and I had a curry for mains with the flatbread. I had a little of the satay sauce leftover and started dipping my flatbread into it and I thought it was yummy and I saved it to the memory bank for future reference. It’s kind of like an Asian version of a Gyros or Yiros.

I must give credit to Jamie Oliver for the flatbread recipe. I’ve tried it a number of times now and it has never failed.



Serves 2

Ingredients

Chicken Marinade

4 chicken thighs, cut into large chunks

2 tbsp. Thai red curry paste

1 tbsp. soy sauce

1 tsp sesame oil

1 tbsp. maple syrup

Juice of half a lime

1 chilli, finely minced

1 garlic clove, finely minced


Flatbread

350g natural yoghurt

350g self-raising flour (original says self-raising, I used plain and it was fine).

1 tsp baking powder

Some flour for dusting


1 clove garlic, mined

2 tbsp. butter

Couple of stalks of coriander or flat leaf parsley, chopped roughly


Satay Sauce

1 tin coconut cream

4 tbsp. peanut butter

1 1/2 tbsp. maple syrup

1 tbsp. Thai red curry paste

Juice of half a lime

1 vegetable stock cube


Asian Slaw

Packet of ready-made slaw vegetables

2 tbsp. soy sauce

1 tbsp. teriyaki

1 tsp sesame oil

1 tbsp. maple syrup

½ tsp coriander seeds

½ tsp mustard seeds

2 tbsp. mirin or rice wine vinegar


Method

1. Start by mixing all the marinade ingredients in a medium sizes bowl. Add the chicken and stir. Cover and leave in the fridge to marinade for a couple of hours.

2. Next up is the flatbread dough. Add the ingredients to a bowl and mix with your hands until it starts to come together and comes away from the bottom of the bowl.

3. Dust the countertop with a little flour, empty the dough mixture out and knead for a minute or so just to bring it all together. Place in some oiled cling wrap and leave in the fridge for an hour.

4. Mix the liquid ingredients for the slaw together in a bowl and set aside. Don’t add the vegetables just yet.

5. Add the coconut milk, curry paste, peanut butter and stock cube to a saucepan and heat on a medium heat to a simmer for 30 minutes. Stir occasionally. Towards the end of cooking, squeeze in the lime juice. This recipe makes a fair bit of sauce. I’ve frozen the leftovers, I’ll let you know if it freezers/thaws okay.

6. Heat the oven to 200 degrees Celsius. Line a try with tin foil to save on the washing up 😊 Place the chicken on the tray and cook for 25-30 minutes. You could grill or BBQ these on skewers.

7. While the chicken and satay sauce are cooking. Take your dough out of the fridge and cut it into 4 quarters. Sprinkle some more flour on the countertop, take one ball of dough and roll it out. While rolling, turn the dough at times to get it nice and round.

8. Heat a pan to medium-high. A griddle pan is good if you have one. Place the dough on the pan and fry until lightly brown. Turn over and do the same on the other side. Repeat with the rolling out of the remainder of the dough and fry them off.

9. Heat a small saucepan. Add the butter and allow to melt. Add the garlic and stir. Sauté for a minute and add the coriander or parsley. If it burns, I’d recommend throwing away and starting again as it will be too bitter.

10. Brush the garlic over the flatbread.

11. Add the slaw vegetables to a bowl and toss through the dressing.

12. Now it’s time to start assembling. Smear some of the satay sauce on the bread. Add the chicken and then the slaw.







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