Chicken Satay Curry

Ingredients

• 1 tbspcurry powder
• 1 tspchilli powder
• 1/2 tspsalt
• 2 tbspneutral oil
• 750 gboneless chicken thighs, cut into bite-sized pieces
• 3birds eye chillies, finely chopped
• 4 clovesgarlic, crushed
• 1 tbspdark soy sauce
• 400 gcoconut milk
• 3 tbspsmooth peanut butter
• 2 tspbrown sugar
• 3kaffir lime leaves
• 2 largered bell peppers, chopped into bite-sized pieces
• 1lime, zest
• 2limes, juice
• A large handfulfresh coriander, chopped

Instructions

1. 1

   Season the chicken

   Mix the chicken pieces with the curry powder, chilli powder and salt until evenly coated.

2. 2

   Brown the chicken

   Set a wok or medium-to-large pan over medium-high heat and add the oil. Once hot, fry the chicken for a few minutes, turning until browned on all sides, then set it aside.

3. 3

   Fry the aromatics

   Fry the chopped chillies and garlic for a few minutes until fragrant, adding a little more oil if needed.

4. 4

   Make the paste

   Add the peanut butter and dark soy sauce, then stir in a little coconut milk to make a smooth paste.

5. 5

   Simmer the sauce

   Pour in the remaining coconut milk gradually, stirring continuously to break up any lumps. Stir in the sugar, kaffir lime leaves and red pepper, then simmer over medium heat for 5 minutes.

6. 6

   Finish the curry

   Return the cooked chicken to the pan and simmer for 5 more minutes.

7. 7

   Add the lime

   Take the pan off the heat and stir in the lime zest and juice. Serve straight away with chopped fresh coriander.

What is chicken satay curry?

Satay is associated with Southeast Asian grilled skewers served with a peanut sauce; this curry takes those familiar peanut-and-spice flavours in a saucy, one-pan direction. Its Thai-inspired ingredients include coconut milk, chillies, lime and kaffir lime leaves.

Here, browned chicken thighs simmer briefly in a peanut and coconut sauce. Lime added at the end gives the rich, sweet and spicy curry a fresh, tangy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 612 calories, 43g protein, 22g carbs, 42g fat.

The chicken supplies most of the protein, while the coconut milk, peanut butter and oil contribute much of the fat. The peppers, sugar and coconut milk contribute carbohydrates; serve with a modest portion of rice and add extra greens to balance the plate.

Why use chicken thighs?

Chicken thighs stay tender through the browning and short simmer, while their bite-sized pieces cook quickly and are easy to coat in sauce. Cutting them to a similar size helps them cook at roughly the same rate.

Boneless thighs also make this a straightforward weeknight dish: there are no bones to work around when stirring or serving.

Building a smooth peanut sauce

Peanut butter: stir it with the soy sauce and a small splash of coconut milk first. This loosens it into a paste before the rest of the liquid goes in.

Coconut milk: pour it in gradually while stirring, which helps blend the peanut butter evenly and reduce lumps. Keep the heat at a simmer rather than letting the sauce boil hard.

Getting the chicken right

Browning: wait until the oil is hot before adding the seasoned chicken, and give the pieces space to colour. If the pan is crowded, brown the chicken in batches.

Doneness: after the chicken goes back into the sauce, simmer it for the stated 5 minutes. Check that the thickest pieces are cooked through before serving.

Balancing the flavour

Chillies and curry powder bring warmth, while brown sugar rounds out the peanut butter and dark soy sauce adds savoury depth. The lime zest and juice go in off the heat so their bright flavour remains distinct.

Birds eye chillies can be potent, so removing their seeds before chopping is an easy way to make the curry less fiery without changing the method.

What to serve with it

Steamed rice is a simple match for the thick sauce and helps make a filling plate. Spoon plenty of curry over the rice so it catches the coconut and peanut sauce.

For a fresher contrast, add a crisp cucumber salad or lightly cooked greens alongside. Scatter the coriander over the curry just before serving.

Recipe notes & tips

• Cut the chicken into evenly sized pieces so it cooks consistently.
• Have the lime zest and juice ready before you start cooking, as they are stirred in right at the end.
• Brown the chicken in batches if the pan is too full for the pieces to sit in a single layer.
• Stir continuously as you add the coconut milk to help the peanut sauce stay smooth.
• Taste a small amount of chilli before adding it if you are unsure how hot your chillies are.

Variations

• Milder curry: remove the seeds from the birds eye chillies before chopping.
• More vegetables: add sliced green beans with the red pepper and simmer them in the sauce.
• Extra crunch: scatter chopped roasted peanuts over each serving.
• Coconut-free option: use a suitable unsweetened alternative, noting that the sauce's flavour and texture will change.
• Fresh finish: add extra lime juice and coriander at the table to brighten each portion.

Common mistakes to avoid

• Crowding the pan: the chicken may steam instead of browning; cook it in batches.
• Adding all the coconut milk at once: the peanut butter can clump; first loosen it with a small amount, then pour in the rest gradually.
• Boiling the sauce hard: it can become uneven; keep it at a steady medium simmer.
• Overcooking the chicken: it can turn dry; follow the short simmer and check the thickest pieces.
• Adding lime too early: the fresh flavour fades with cooking; stir in the zest and juice after taking the pan off the heat.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan until piping hot, stirring often; add a small splash of water if the sauce has thickened.

Frequently asked questions