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Muffin pan satay chicken roti cups recipe
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Buttery, flaky roti cups filled with saucy satay chicken – a fun twist on a classic dish, perfect for bite-sized snacking.
Ingredients:
  • 2 x 125g packet Supreme Fresh Mini Roti
  • 500g chicken breast fillets, trimmed, sliced
  • 240g packet Taste Meal Kit Malaysian Satay Chicken
  • 36.80 gm vegetable oil
  • 1 brown onion, cut into thin wedges
  • 1 red capsicum, deseeded, halved crossways, thinly sliced
  • 200g snow peas, shredded
  • 40.40 gm coconut milk
  • Natural coconut yoghurt, to serve
  • Fresh coriander leaves, to serve
Instructions:
  • Preheat your oven to 180C (160C fan forced) and generously grease eight 125ml (1⁄2 cup) muffin pans with oil.
  • Place the roti on a microwave-safe plate and heat on High for 30 seconds to gently soften. Then, line each pan with a roti and bake for 15-20 minutes until beautifully golden and crisp.
  • In a large bowl, mix the chicken, meal kit seasoning, and 1 tbsp of water until fully combined.
  • In a large frying pan or wok over medium-high heat, heat the oil until shimmering. Stir-fry the chicken in 2 batches until golden, about 3-4 minutes each. Transfer to a plate.
  • - Sauté the onion and capsicum until softened, about 2-3 minutes. Toss in the snow peas and cook until tender-crisp, approximately 2 minutes. Pour in the meal kit sauce and coconut milk. Put the chicken back into the pan and mix well. Simmer over medium heat for 5 minutes until the chicken is fully cooked.
  • Fill the roti cups with the delicious chicken satay, then garnish with yogurt and fresh coriander for a mouthwatering presentation.

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