Chicken Curry Satay

Satay Chicken Curry

Our Satay Chicken Curry is bursting with flavour and will leave you craving more. With peanuts, lemongrass and a gentle kick, we are taking all the amazing aspects from Chicken Satay’s flavours and adapting them into a thick and creamy curry sauce that feels super indulgent, but in reality isn’t.

Save as Favourite

Cook: 30 mins

GO

Press GO to unleash The Good Bite step by step feature.

In a small bowl, mix together all ingredients for spice mix. Add chicken breast and 1/2 spice mix to a bowl and mix until chicken is coated. Heat tbsp of olive oil in a pan and add chicken breast. Cook for approx 5 mins, until chicken has some colour on it, it doesn’t need to be fully cooked, then remove and set aside.
Add 2nd tbsp of olive oil to same pan, reduce heat to low and add onions, garlic and chilli. Cook for 5 mins, or until soft. Transfer onions, garlic and chilli to a blender or food processor, then add chicken stock, peanuts and remaining spice mix to blender and blitz until it’s almost smooth (you still want some crunch from the peanuts).
Transfer blended sauce back to pan. Add light coconut milk, peanut butter, light soy sauce, dark soy sauce, maple syrup and stir everything together. Bring to a low simmer and add chicken back to pan along with lemongrass. Continue to simmer curry for at least 15 mins until it reaches desired consistency. 5 mins before serving, add in green beans and red pepper to partially cook so they’re still crunchy.

Nutritional Info

Per serving (with 125g of basmati rice):

Cals – 651

Carbs – 50g

Protein – 51

Fat – 26g

Ingredients

Serves 4

For the spice mix:

  • Tsp of cumin.
  • Tsp of turmeric.
  • Tsp of coriander.
  • Tsp of paprika.
  • Tsp of curry powder.
  • Tsp of smoked paprika.
  • 1/2 tsp of chilli powder.
  • 2 tsp of sugar.
  • 1/2 tsp of salt.

For the Satay Curry:

  • 500g of chicken breast - diced.
  • 2 tbsp of extra virgin olive oil.
  • 1 onion - finely chopped.
  • 4 cloves of garlic - crushed.
  • 2 red chillies - deseeded and finely chopped.
  • 400ml of chicken stock.
  • 30g of peanuts.
  • 400ml tin of light coconut milk.
  • 2 tbsp of light soy sauce.
  • 3 tbsp of dark soy sauce.
  • 2 tbsp of peanut butter.
  • Tbsp of maple syrup.
  • Lemongrass stalk - bashed to release aromas.
  • A handful of green beans.
  • 1 red pepper - thinly sliced.

Login or sign up to add ingredients to your shopping list

Similar Recipes

Cook: 20 MINS

Hot Honey Chicken Burger

This Hot Honey Chicken Burger is absolutely sensational, a crispy chicken breast coated in our delic

Cook: 20 MINS

BBQ Chicken Salad w/ Smokey Sweet Potato and Pitta Croutons

I wanted to create a truly comforting salad, and I think I might have achieved that. Juicy BBQ chick

Cook: 20 MINS

Orzo Pasta Salad w/ Garlic Chicken

Nothing beats a delicious pasta salad! Simple and ready to go in just 20 mins. A load of veg and tas

View All