Sunny Chicken Satay Curry
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Sunny Chicken Satay Curry

Sunny Chicken Satay Curry

Combine greek yogurt, peanut-free sun butter and savory seasonings with chicken and this dish is sure to be a hit,

Servings: 25 servings (1 serving = 1 fillet, 2 oz sauce, 1 cup pasta)
Sauce
INGREDIENT
WEIGHT
MEASURE
Yoplait® Nonfat Plain Yogurt (43800)
3 lb
6 1/4 cups
SunButter™ sunflower spread
1 lb
2 cups
Reduced sodium soy sauce
2 oz
1/4 cup
Granulated sugar
1 lb
3/4 cup
Garlic, granulated
1 Tbsp
Curry powder
1 Tbsp
Cayenne pepper
1 tsp
Chicken
INGREDIENT
WEIGHT
MEASURE
Service
INGREDIENT
WEIGHT
MEASURE
Red bell peppers, diced
1 cup
Fresh cilantro, chopped
2 oz
1 cup
Whole grain penne, cooked
25 cups
Sauce
  1. Whisk yogurt, sunflower spread and soy sauce together in large mixing bowl.
  2. Add sugar, garlic, curry powder and cayenne pepper; whisk until combined.
Chicken
  1. Shingle thawed chicken fillets in full-size pan; pour sauce over top to coat.
  2. Cover and allow to marinate in refrigerator <41°F at least 24 hours.
  3. Cook at 300°F until internal temperature of fillets reach >165°F; hold at >135°F for service.
Service
  1. Sprinkle chicken with diced red peppers and chopped cilantro.
  2. Serve 1 cup cooked pasta with 2 oz sauce and 1 chicken breast.
 
View Recipe Instructions

Nutrition Information

+−
Serving Size:
1 fillet, 2 oz sauce, 1 cup pasta
% Daily Value
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.
No nutrition information available for this recipe

Reviews

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