Easy Chicken Satay Peanut Curry
Indulge in the bold and comforting flavors of this Easy Chicken Satay Peanut Curry, a quick and hearty dish perfect for busy weeknights or cozy dinners. Made with tender chicken breast, creamy coconut milk, and a luscious peanut butter sauce, this recipe seamlessly blends the rich, nutty notes of satay with aromatic spices like cumin, coriander, and turmeric. The vibrant combination of fresh ginger, garlic, and a hint of lime juice elevates the curry to restaurant-quality perfection, while optional red chili flakes add a customizable kick. Ready in just 40 minutes and paired perfectly with steamed rice or warm flatbread, this one-pan dish makes a flavorful crowd-pleaser that’s as satisfying as it is simple to prepare.
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Recipe Information
Ingredients
- 500 g Chicken breast
- 2 tbsp Cooking oil
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 1 tbsp Fresh ginger, minced
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 0.5 tsp Turmeric powder
- 400 ml Coconut milk
- 4 tbsp Peanut butter (creamy or chunky)
- 2 tbsp Soy sauce
- 1 tbsp Brown sugar
- 1 tbsp Lime juice
- 0.5 tsp Red chili flakes (optional)
- 2 tbsp Fresh cilantro, chopped (for garnish)
- Cooked rice or flatbread (for serving)
Instructions
Cut the chicken breast into bite-sized cubes and set aside.
Heat the cooking oil in a large skillet or saucepan over medium heat.
Add the diced onion to the pan and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and ginger, cooking for 1-2 minutes until fragrant.
Sprinkle in the coriander powder, cumin powder, and turmeric powder, stirring to coat the onions and releasing the spices' aroma.
Add the chicken pieces to the pan and cook for 5-6 minutes, stirring occasionally, until the chicken begins to brown on all sides.
Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer.
Add the peanut butter, soy sauce, and brown sugar to the pan. Stir well until the peanut butter is fully incorporated into the sauce.
Allow the curry to simmer gently for 10 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened.
Stir in the lime juice and, if desired, the red chili flakes for a subtle heat kick.
Taste and adjust seasoning as needed, adding more soy sauce or lime juice to balance flavors.
Remove the curry from the heat and garnish with freshly chopped cilantro.
Serve hot with cooked rice or flatbread on the side for a complete meal.
Nutrition Facts
Calories |
1760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 3154 mg | 137% | |
| Total Carbohydrate | 107.1 g | 39% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 48.0 g | ||
| Protein | 164.4 g | 329% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2677 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
