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chicken satay curry with rice in a bowl

Chicken Satay Curry

This healthy Chicken Satay Curry is quick and easy to get on the table in under 30 minutes. The sauce is sugar free, and the dish is packed with veges.
Course Dinner
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 481kcal
Author Kim


Chicken and Vegetables

  • 500 grams/1 pound Chicken Breast, sliced thinly
  • 1 large brown onion, diced
  • 2 tbs fresh coriander/cilantro roughly chopped
  • 1 medium Red Capsicum/Bell Pepper, sliced into 1 inch sticks
  • ½ large Zucchini, chopped into 1 inch pieces (about ½ cup)
  • ½ cup Pumpkin, chopped into 1cm/1/2 inch cubes
  • 2 cups Cooked Rice, Jasmine or Brown
  • 2 tablespoons Granulated peanuts

Satay Curry Sauce

  • 1 teaspoon Crushed garlic
  • 1 teaspoon Grated Ginger
  • 1 teaspoon Chilli Paste/Diced long red chilli
  • 4 teaspoons Curry powder
  • 2 tablespoon Soy sauce
  • 1 ½ tablespoons Lime Juice
  • 2 tablespoon Honey/Granulated sweetener that measures like sugar
  • 3 tablespoons Natural peanut butter
  • 1 can/400ml 13.5 oz coconut milk


  • Heat a skillet on the stove at high temperature, adding onions, garlic, ginger, curry powder and chilli paste. Cook for a minute or two until onions become translucent and, mixture becomes fragrant.
  • And add chicken pieces to pan and toss until they start to turn white (just cooked). Add veges and toss through for a further minute.
  • Add soy sauce, lime juice, honey/sweetener, peanut butter and ¼ of the coconut milk. Stir through, add rest of coconut milk ¼ cup at a time, stirring through until mixed together
  • Reduce heat to medium and cover with lid for 5 mins.
  • Remove lid, sprinkle with granulated peanuts and chopped corriander
  • Serve immediately with rice, a slice of lime. For an extra kick, add a small sprinkling of red pepper flakes/red chilli flakes (Optional).


  1. Chicken: I like using chicken breast for this recipe as it cooks quicker than thigh. Make sure to cut into evenly sized small chunks so that they cook evenly.
  2. Garlic and Ginger: I tend to use bottled garlic and ginger paste as its convenient, however I do think that this recipe is all the more better if you have fresh garlic and ginger on hand to use
  3. Curry Powder:  The brand I used was “Clives of India”.  I’ve also made it with “Keens curry powder” and “Ayam Curry Powder” which both work equally well.
  4. Honey/Sweetener: I use monkfruit sweetener that measures like sugar and have virtually no calories. Both honey and granulated sweetener can be used interchangable. However only use one of the other, don't use both as it will be too sweet.
  5. Peanuts: you can buy granulated peanuts from the baking aisle of most supermarkets. Alternatively you can use regular (unsalted) peanuts and and either leave them whole or crush/chop them.


Calories: 481kcal | Carbohydrates: 32g | Protein: 43g | Fat: 20g | Saturated Fat: 8g | Fiber: 2g | Sugar: 9g