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.
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NutritionPer Serving
- Calories293
- Carbs20g
- Protein34g
- Fat5g
- Saturates1g
- Sugars8g
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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.
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.
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‘Love this! So easy to prep and cook. We think this satay tastes better than a Chinese takeaway satay.’
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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 3
Add the freshly ground spices and stir for one minute then add all the other sauce ingredients apart from the cornflour
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 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
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 2
Add in the vegetables and 1 tbsp of soy sauce stir fry for a few minutes then add the sauce
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:
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
Instructions
To make the satay sauce
- Place the spices into a food processor/blender and blitz until very fine or you can grind them with a mortar and pestle
- Fry the onion, garlic, ginger and chilli in some low calorie cooking spray until the onion is soft
- Add the freshly ground spices and stir for one minute then add all the other sauce ingredients apart from the cornflour
- 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
- 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
- Spray a wok with low calorie cooking spray and over a high heat fry the onion and chicken breast until the onion softens
- Add in the vegetables and 1 tbsp of soy sauce stir fry for a few minutes then add the sauce
- Turn down the heat and simmer for 10 minutes. Serve with your choice of accompaniment!
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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We agreed with Slimming World to remove their trademarked terms from our website
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160 comments
See what others have to say
NicholaThursday 25th January 2018
Hi, what sweeteners is best to use?
ChristineWednesday 24th January 2018
I made this last Friday night; me and my kids loved it. I also gave some to a couple of friends to try and they too thought it was delicious. Would definitely make again, and again!!!
Thank you!
Vic RobinsonMonday 15th January 2018
Hi…just checking..should I be using Alpro Coconut Milk Alternative or Alpro Coconut Drink? Thanks
Vic RobinsonSunday 21st January 2018
Just cooked this for dinner tonight…wow!!! Absolutely delicious and better than anything you’d get from a takeaway. Number 1 favourite PoN recipe (knocking orzo chicken off the top!) ????????
AlisonSaturday 13th January 2018
WOW! Made as a Saturday night fakeaway. This Chicken Satay is delicious.and sooo easy to make. It’s now our favourite from your many fantastic dishes. it will certainly be on the menu again very soon. Trying so many of your recipes and it’s making the SW journey so enjoyable. Thank you,
Angie AllenFriday 12th January 2018
Is this gluten free or can it be made so? Looks amazing!
StaceySunday 7th January 2018
Hiya if I was to use ground spice instead of seeds, would I still use the same amount? Thank you
PaulaWednesday 13th December 2017
Did this tonight and it was blooming lovely most definitely be doing it again
GlendaMonday 20th November 2017
Hi Kate
Satay is definitely one of my favourites ????
Can’t wait to try your recipe tomorrow night !
Got my PB2 from amazon and just need to pick up Alpro coconut milk tomorrow
Thanks for sharing ????
Emma TMonday 11th September 2017
Hi Jayne,
We love a garnish ????
Deb KerriganThursday 17th August 2017
Hi all:) ,
I’ve seen a few comments re freezing and doubling up… looking to batch cook the sauce so wondering if it really is a case of doubling /tripling with regards to coconut and spices? Made the mistake of giving my partner a plate so my four portions have become 2 !!!! Thanks in advance 🙂 Debs x
Emma TMonday 11th September 2017
Hi Deb,
Yep! It’s really that easy!
Emma ToddSaturday 5th August 2017
Had an absolute disaster making this. Blender decided to not close properly and got it everywhere (nice tinge of yellow thanks to the tumeric) and then the pan boiled over whilst i was sorting out the cornflour and i lost half the liquid and reluctantly had to start again ???? but Oh…my…god I’m glad i did. This recipe is absolutely amazing!! I cannot thank you enough for it. This will definitely keep me on track as satay is something I’ve missed! Absolutely delicious and literally better than the last satay chicken takeaway i had. Thank you again! ????
Emma TMonday 11th September 2017
Hi Emma,
Haha sounds like you had an interesting time! But so glad you enjoyed it in the end!
JulieWednesday 26th July 2017
This is delicious!! I used glucumannon as the thickener to make it gluten free and worked perfectly. my new favorite recipe 🙂
AndreaWednesday 19th July 2017
Tried this recipe and found it very very good! I used xylotol for the sweetner and next will probably skip the broccoli or substitute cut green beans but on the whole a great result
heidi oneillMonday 12th June 2017
omg made this this evening, it tasted exactly like the takeaway. my husband loved it. thanks so much for sharing the recipe.
KateFriday 16th June 2017
Hi Heidi
Glad you like it. It’s one of our favourite fakeaways
Jackie KeoghThursday 2nd March 2017
Another one to add to my ever increasing list of favourites. Love this recipe. So easy to make yet so good.
KateFriday 3rd March 2017
Hi Jackie
It’s one of our favourites too 😉
BeckyFriday 10th February 2017
Can you use normal smooth peanut butter from the shops instead of the pb2?
NikkiWednesday 1st February 2017
Tried this tonight and I must say it was absolutely amazing. Thanks so much pinch of nom. Please tell me that the sauce is suitable for home freezing?
KateSunday 5th February 2017
Hi Nikki
Yes you can freeze the sauce. We tend to keep a tub or two in the freezer just in case we fancy it
EmmaSaturday 21st January 2017
This is INCREDIBLE. Tastes absolutely like Satay sauce from our local takeaway. I made it and served over Singapore noodles with SW chips… It tasted every bit as good. If you’re not sure whether to give this a try, DO IT. It will not disappoint!
KateSunday 22nd January 2017
Hi Emma
So glad you liked it. Occasionally recipes don’t turn out quite as planned, and sometimes they do, but this one really did turn out way better than we ever thought it would.
Helen BrockbankSaturday 7th January 2017
Made this and my other half loved it. Would it be ok to double the sauce mix and freeze half? Would then make a quick meal when coming in from work.
Claire GSaturday 26th November 2016
Is it possible to replace the corn flour with xanthan gum?
GillThursday 16th March 2017
I was wondering this too, does anyone know??
KateFriday 17th March 2017
Hi Gill
Yes you can use Xanthan Gum to thicken if you wish
Claire AlexanderMonday 17th October 2016
Made this tonight…..O to the M to the G….it was amazing was a piggy and had 2 portions…Thank you.
BrionyWednesday 28th September 2016
This recipe is amazing! New ingredients for me in terms of PB2 and the alpro milk but now I know what I’m doing this will be a staple in our house! Thanks for the delicious treat, you guys are wonderful!
SarahTuesday 27th September 2016
Absolutely delicious! Has been added to the regular favourite recipes! Added babycorn for extra speed and served with noodles… Best thing I’ve cooked in a while!!
BKDTuesday 27th September 2016
Giving this a go at the mo, is there any reason you cannot use ground fennel, cumin and coriander seeds?
KayTuesday 27th September 2016
You can use ground spices with no problems 🙂
Lili DaisyTuesday 20th September 2016
This is totally delicious!! Thank you ????
AmandaTuesday 20th September 2016
Hi there. I haven’t made this yet but just wondering if it’s suitable for freezing? Thanks ????
Sarah ShadboltThursday 5th January 2017
I have frozen leftovers as only cooking for two. It was fine out of the freezer
SueWednesday 14th September 2016
This was so yummy . Whole family loved it . Will definitely be cooking it again ????
SueTuesday 13th September 2016
WOW !! .. one of the best recipes I’ve ever tasted!! Absolutely DEEEELICIOS!thank you for sharing all your amazing recipes … xx
Janet LightbodyMonday 29th August 2016
This was really nice. Will have again. Even my ten year old liked it.
ChloeFriday 26th August 2016
I’m not sure what you think might be a tweak in this recipe Anne? One things I do know is that it’s delicious!
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