Chicken Satay Curry

  • 15MINS
  • 30MINS
  • 293KCAL

With our slimming friendly version of a delicious Chicken Satay Curry, who needs the Takeaway? Perfect if you're counting calories or following a plan like Weight Watchers.

Easy Peasy Chicken Satay Curry pinchofnom.com
4

NutritionPer Serving

  • Calories293
  • Carbs20g
  • Protein34g
  • Fat5g
  • Saturates1g
  • Sugars8g

Chicken Satay Curry - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

Who needs the takeaway with this slimming friendly version of a delicious Chicken Satay Curry? It’s perfect if you’re counting calories or following a plan like Weight Watchers!

We love satay, but as with almost everything that we love, it’s not exactly slimming friendly.  Our version is low on calories and Points and we think that it tastes even better than one that you might pick up from your local takeaway!

Our Chicken Satay Curry has a beautifully, rich glossy sauce and is packed full with our favourite, tasty vegetables.  If you have extra veg that you want to use up then you can definitely add it into this dish – just remember to adjust the nutritional values accordingly!

What diets is this Chicken Satay Curry suitable for?

This Chicken Satay Curry recipe is suitable for dairy free diets.

It can be made gluten free as long as you swap out the following ingredients for gluten free versions; 

  • Soy sauce
  • Fish sauce

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Chicken Satay Curry recipe?

  • You need to count 4 Points per portion of this Chicken Satay Curry recipe if you’re on WW Green. 
  • You need to count 3 Points per portion of this Chicken Satay Curry recipe if you’re on WW Blue.
  • You need to count 3 Points per portion of this Chicken Satay Curry recipe if you’re on WW Purple.

Do you need any special ingredients to make Chicken Satay Curry?

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This recipe contains ingredients which can be found in most supermarkets. It’s really easy to make and you’ll be amazed at how good it tastes!

We also use Alpro Coconut Drink. Make sure you buy the coconut drink and not coconut milk – they are VERY different in calories and Points! You can also get this in most supermarkets, either chilled or with the UHT and alternative milks.

To get that nutty flavour, we’ve used a defatted peanut butter powder called PB2. It’s all natural and has no artificial sweeteners or preservatives. It even has the same consistency and flavour as full-fat peanut butter when it’s mixed with double the amount of water – but with more than 85% less fat!

There are loads of different brands available, you’ll just need to check the nutritional values of each of them as they can vary.

This post contains affiliate links: what this means

PB2 is a powdered peanut butter, and it’s made with peanuts that are slow-roasted and pressed to remove the fat. You can find it on Amazon or in most supermarkets.

You don’t need any fancy equipment for this recipe, but we do use a stick blender to get the sauce silky smooth. Again, these are often available at the larger supermarkets if you don’t already have one, or you can pick one up on Amazon.

How many calories are in this Chicken Satay Curry?

There are 293 calories per portion in this Chicken Satay Curry, which means it falls into our Everyday Light category. 

This Chicken Satay Curry is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

To make the satay sauce

Step 1

Place the spices into a food processor/blender and blitz until very fine or you can grind them with a mortar and pestle

Step 2

Fry the onion, garlic, ginger and chilli in some low calorie cooking spray until the onion is soft

Step 2 pinchofnom.com

Step 3

Add the freshly ground spices and stir for one minute then add all the other sauce ingredients apart from the cornflour

Step 3 pinchofnom.com

Step 4

Simmer over a medium heat for 10 minutes then blitz with a slick blender/in a blender/food processor until smooth then return to the pan

Step 4 pinchofnom.com Step 4 pinchofnom.com

Step 5

Turn the heat up to high. Mix the cornflour with a little water, then stir it into the simmering sauce, until it thickens then set aside

Step 5 pinchofnom.com Step 5 pinchofnom.com

To make the Chicken Satay Curry

Step 1

Spray a wok with low calorie cooking spray and over a high heat fry the onion and chicken breast until the onion softens

Step 1 pinchofnom.com

Step 2

Add in the vegetables and 1 tbsp of soy sauce stir fry for a few minutes then add the sauce

Step 2 pinchofnom.com Step 2 pinchofnom.com

Step 3

Turn down the heat and simmer for 10 minutes. Serve with your choice of accompaniment!

What could I serve with this Chicken Satay Curry?

Our Chicken Satay Curry is perfect when served with lots of fluffy, boiled rice or any of the following accompaniments:

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How do you know when this Chicken Satay Curry is cooked?

You should cook your Chicken Satay Curry until the chicken is cooked through, the sauce is thickened and glossy, and the vegetables are tender.

This should take around 30 minutes on the hob.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe. 

How long can you keep Chicken Satay Curry in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of Chicken Satay Curry in the fridge for approximately 3 days or so. 

Can I freeze this Chicken Satay Curry?

Yes you can! This recipe can be frozen (we usually have a tub or two of the sauce in the freezer just in case we fancy it!), but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer! 

How do I reheat Chicken Satay Curry?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.

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Chicken Satay Curry

With our slimming friendly version of a delicious Chicken Satay Curry, who needs the Takeaway? Perfect if you're counting calories or following a plan like Weight Watchers.
  • Prep Time
    15 MINS
  • Cook Time
    30 MINS
  • KCals 293
  • Carbs 20G
WW Points
  • 4 Green
  • 3 Blue
  • 3 Purple

Ingredients

  • 4 chicken breasts diced
  • ½ onion sliced
  • 2 carrots finely chopped
  • 1 handful broccoli cut into florets
  • 100 g peas
  • 2 peppers 1 red, 1 yellow. Deseeded and siced
  • 4 spring onions chopped

For the sauce

  • ¼ tsp fennel seeds
  • ¼ tsp cumin seeds
  • ½ tsp coriander seeds
  • 1 tbsp ground turmeric
  • 1 thumb sized piece ginger peeled and chopped finely
  • 3 cloves garlic chopped finely
  • ½ onion chopped
  • 1 red chilli chopped, leave the seeds in if you like it hotter
  • 3 tbsp soy sauce
  • 1 tbsp fish sauce or 1 tbsp Worscestershire sauce
  • 3 tbsp sweetener
  • low calorie cooking spray
  • 600 ml Alpro Coconut Drink longlife
  • 4 tbsp PB2 Powdered Peanut Butter made up to a paste with 8 tbsp of water
  • 2 tbsp cornflour
  • 1 good pinch sea salt

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

To make the satay sauce
  1. Place the spices into a food processor/blender and blitz until very fine or you can grind them with a mortar and pestle
  2. Fry the onion, garlic, ginger and chilli in some low calorie cooking spray until the onion is soft
  3. Add the freshly ground spices and stir for one minute then add all the other sauce ingredients apart from the cornflour
  4. Simmer over a medium heat for 10 minutes then blitz with a slick blender/in a blender/food processor until smooth then return to the pan
  5. Turn the heat up to high. Mix the cornflour with a little water, then stir it into the simmering sauce, until it thickens then set aside
To make the Chicken Satay Curry
  1. Spray a wok with low calorie cooking spray and over a high heat fry the onion and chicken breast until the onion softens
  2. Add in the vegetables and 1 tbsp of soy sauce stir fry for a few minutes then add the sauce
  3. Turn down the heat and simmer for 10 minutes. Serve with your choice of accompaniment!

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116 comments

See what others have to say

MagsMonday 7th September 2020

Hi, what would the nutritional information of just the sauce be?

Reply

    LisaMonday 7th September 2020

    Hi Mags
    We calculate the nutritional values for the whole recipe. If you make any changes to the recipes we suggest you use one of the many free apps available, such as My Fitness Pal or Lose It to calculate according to the different ingredients you might use.
    You might find this article on our web page useful
    https://pinchofnom.com/how-to-work-out-calories-and-points-in-a-recipe/

    Reply

Janet kempFriday 4th September 2020

If I use dried herbs how much of each would you suggest to use to flavour the dish.

Reply

    LisaFriday 4th September 2020

    Hi Janet
    Can you let me know which dried herbs you want to use, so I can help?

    Reply

Mary-KateThursday 27th August 2020

Made this tonight and really liked it. I added a bit of chicken stock to it as I felt it was slightly too thick

Reply

    HollyFriday 28th August 2020

    Hey Mary-Kate glad you enjoyed the Chicken Satay Curry recipe! Thanks for your tip about adding chicken stock if the sauce is too thick

    Reply

PatMonday 17th August 2020

I used the powdered peanut butter powder. Very disappointed as I felt it had little flavour. Next time I will add peanut butter.

Reply

    SharonThursday 20th August 2020

    Hi Pat, sorry to hear that you didn’t think the powdered peanut butter provided enough flavour for your taste. If you’re happy to increase the calories in the recipe, you can use peanut butter instead. Thanks for your feedback and hope you enjoy it more next time.

    Reply

SharonSunday 5th July 2020

Can u use coconut milk instead of the coconut drink.

Reply

    SharonMonday 6th July 2020

    Hi Sharon, yes, you could use coconut milk but this would increase the calories in the dish. Hope you enjoy the recipe.

    Reply

Eileen FitzSaturday 4th July 2020

Made this tonight. It’s amazing. Highly recommend.
Thank you!

Reply

    HollyMonday 6th July 2020

    Hi Eileen, so glad you enjoyed the Chicken Satay Curry!

    Reply

Lynn HendryFriday 22nd May 2020

I made this tonight from the book….it was delicious!!!! Full of flavour and plenty leftovers for tomorrow!

Reply

    LisaSaturday 23rd May 2020

    So glad you enjoyed it, Lynn. It’s one of our favourites!

    Reply

Tracey HoldenWednesday 20th May 2020

I made this today and it was gorgeous! Just be careful though as the turmeric does turn everything yellow! Word of caution too – let the sauce cool before putting in the blender! Will definitely make this again. Thank you PON ☺️

Reply

    Sharon FitzpatrickThursday 21st May 2020

    Hi Tracey, thanks for your comment and useful tips. So pleased you enjoyed this recipe!

    Reply

Carol CoxWednesday 13th May 2020

I love this recipe. When I first made it I didn’t like the smell of the sauce and I almost threw it away! But I persevered and finished it. So glad I did as it is one of my favourite meals. I enjoy it with cauliflower rice which makes me feel totally virtuous!

Reply

    LisaWednesday 13th May 2020

    So glad you enjoyed it Carol. It’s one of our favourites too!

    Reply

KarolinaThursday 7th May 2020

Can I use vita coco coconut water instead of the alpro coconut drink?

Reply

    Sharon FitzpatrickThursday 7th May 2020

    Hi Karolina, thanks for your question.The Vita Coco coconut water is a clear liquid, whereas the Alpro coconut drink is a creamy liquid which will add a creamy richness to the curry. We would recommend using the Alpro coconut drink for this curry to be a success.

    Reply

Nora DoyleWednesday 6th May 2020

Hi, could you tell me how much water I should disolve the cornflour in, whenever I make this recipe I get corn flower clumps 🙁

Reply

    Sharon FitzpatrickThursday 7th May 2020

    Hi Nora, thanks for getting in touch with your question. To dissolve 2 tbsp cornflour you will need to use about 2 tbsp water. Stir until it is free from lumps before adding it to the recipe. These measurements are for level tablespoons.Hope that helps and enjoy this recipe!

    Reply

David JMonday 20th April 2020

Can I just use peanut butter instead off the powered stuff?

Reply

    Steve CowderoyWednesday 6th May 2020

    Hi David, yes you can use regular peanut butter instead of the powder. In the recipe it calls for 4tbsp of the powder try 2tbsp of the ready made peanut butter instead.

    Reply

JoosemooseSaturday 18th April 2020

This was incredible! Thank you – haven’t had a bad curry yet from you guys

Reply

    HollyWednesday 6th May 2020

    Hey, so glad you enjoyed the Chicken Satay Curry!

    Reply

Kayleigh JennerTuesday 31st March 2020

Hi, do you recommend using the seeds for the spices or could you use just ground spices?

Reply

    Steve CowderoyMonday 11th May 2020

    Hi Kayleigh, thanks for getting in touch with us, if you can get hold of the seeds we would recommend using them as they do have a more intense flavour. But don’t worry if not ground will be ok. Hope this helps

    Reply

JulieFriday 21st February 2020

Can you use ground herbs if you don’t have a pestle & mortar or food processor? Or if there another method anyone can recommend to grind the seeds please? ?

Reply

    Steve CowderoyMonday 11th May 2020

    Hi Julie, thanks for getting in touch, you could use ground or if you have a small coffee grinder its work perfectly, failing that place seeds in a clean cloth and using the bottom of a heavy pan crush them. Great for relieving a bit of tension and gets the job done. Hope this help.

    Reply

OddyThursday 6th February 2020

I’ve got two of your books could you tell me what book this recipe is in??

Reply

    Steve CowderoyTuesday 12th May 2020

    Hi Oddy, so glad to hear that you have our books, hope you are enjoying them both? This recipe is a popular one from our website. Hope this helps.

    Reply

Callum manningTuesday 4th February 2020

Can’t find the powdered peanut butter? Can I use normal peanut butter??

Reply

    Steve CowderoyTuesday 12th May 2020

    Hi Callum, yes you can use regular peanut butter instead of the powder. In the recipe it calls for 4tbsp of the powder try 2tbsp of the ready made peanut butter instead. Hope this helps.

    Reply

StephWednesday 15th January 2020

Can you tell me where to buy the powdered peanut butter ? Is there something to use as an alternative?
Thanks
Steph

Reply

    Steve CowderoyWednesday 20th May 2020

    Hi Steph, you can buy the powdered peanut butter from most supermarkets and also available online. You can use regular peanut butter instead of the powder. In the recipe it calls for 4tbsp of the powder try 2tbsp of the ready made peanut butter instead. Hope this helps.

    Reply

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