A delicious mild chicken satay with five different vegetables all blended and hidden into the sauce. A brilliant family meal for your fussy eaters!
A couple of years ago I made a Hidden Veg Chicken Curry recipe which has been so popular. I still get messages to this day from parents and carers making the recipe for the first time, amazed that they can sneak so many vegetables into a simple curry sauce.
So I thought it was time for a new version. This is my Hidden Veggie Chicken Satay packed with five different veggies; carrots, courgette, cauliflower, pepper and mushrooms.
The recipe starts off by making the satay sauce. Saute onions in oil and then add garlic and curry paste.
Cook that for 1 minute before adding peanut butter, soy sauce, honey and lime juice.
Add in the chopped up veggies along with coconut milk and chicken stock.
Simmer on high for 15 minutes until the vegetables are cooked.
Then blend with a hand blender in the pan until the veggies are completely blitzed and the sauce is smooth.
Add in diced raw chicken and cook for 15-20 minutes on a low simmer.
It’s then ready to serve up. For the kids I serve it with rice alongside a vegetable like broccoli just to ensure that they are still getting exposure to veggies.
And for adults I add some dried chilli flakes, fresh coriander and crushed peanuts.
Ingredients & Substitutions
Curry Paste – this satay is quite mild but if you’re worried that it still may be too spicy for your child then you can make it with just one tablespoon of curry paste instead of two.
Peanut Butter – I used crunchy peanut butter. The small chunks of peanut will remain even after blending the sauce so if your think that your child won’t like this then it’s totally fine to use smooth peanut butter instead.
Coconut Milk – If you don’t want to use coconut milk you can substitute it for 400ml of dairy or non-dairy milk instead. To get some extra creaminess, mix in a couple of tablespoons of greek yogurt at the end.
If you liked this recipe then check out all of my other Hidden Veggie Recipes for Fussy Eaters
Hidden Veg Chicken Satay
★★★★★ 5 from 12 reviews
- Author: Ciara Attwell
- Prep Time: 5 mins
- Cook Time: 35 mins
- Total Time: 40 minutes
- Yield: 4-5
- Category: Hidden Veg
- Cuisine: Curry
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A delicious mild chicken satay with five different vegetables all blended and hidden into the sauce. A brilliant family meal for your fussy eaters!
Ingredients
- 1 large carrot
- 1 small courgette
- 150g cauliflower
- 100g mushrooms
- ½ red pepper
- 1 tbsp oil
- 1 onion, diced
- 2 garlic cloves, crushed
- 2 tbsp mild curry paste
- 3 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp honey
- Juice of 1 lime
- 1 tin (400ml) coconut milk
- 300ml vegetable stock
- 650g diced chicken breast
To serve: boiled rice, dried chilli flakes, fresh coriander and chopped peanuts
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Instructions
- Chop all the veggies except the mushrooms into small pieces. The mushrooms can remain whole.
- Add the oil and onions to a large pan on the hob and saute for 2 minutes.
- Add the garlic and curry paste and cook for 1 minute, stirring constantly.
- Add the peanut butter, soy sauce, honey and lime juice and cook until the peanut butter has dissolved.
- Add in the chopped veggies, coconut milk and chicken stock and stir well.
- Bring to the boil and cook on a high simmer for 15 minutes until the vegetables are soft.
- Use a hand blender to blitz the sauce until completely smooth.
- Add in the raw diced chicken and cook on a low simmer for 15-20 minutes until the chicken is cooked through.
- Serve immediately with boiled rice and any other accompaniments.
Notes
Leftover can be kept in an airtight container in the fridge for 2 days and reheated on the hob or in the microwave.
It can also be frozen. Defrost in the fridge overnight and reheat as above.
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