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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‘Another great one for the slow cooker and another family fave 😋’
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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.
—
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
kathy mcauleyMonday 6th January 2020
Hi have frz peas do I add them in cooking frz or do I need to cook them prior to adding to instructions thanks
Sharon FitzpatrickWednesday 20th May 2020
Hi Kathy, you can add the peas while they are still frozen, they will cook properly during the 10 minute cooking time in step 3. Hope you enjoy this recipe and thanks for your question.
DebbieWednesday 25th September 2019
Hi could this be cooked in a slow cooker?
HollyWednesday 1st July 2020
Hey Debbie, We haven’t tried the Chicken Satay Curry in the slow cooker and I’m not sure if it’s suitable you could try our Oven Baked Pasanda which you just pop in the oven and leave to cook? https://pinchofnom.com/recipes/oven-baked-pasanda-curry/
BeckySunday 1st September 2019
Sorry if I’m being dense … do the finely chopped carrots get added to the sauce? Then blitzed?
I’m probably reading it wrong but it looks like they are added to the curry element and I’m wondering if they needed to be cooked in the sauce?
Thanks!
LOVE your recipes ????????
Emma TThursday 19th September 2019
Hi Becky,
The carrots don’t get blitzed, you add them to the pan when cooking the chicken breast just before adding the sauce in to simmer ????
Angela ShearerTuesday 30th July 2019
Hi, looks lovely! Can I ask if the Soy Sauce used is Dark Soy Sauce or Light Soy Sauce?
Angela x
Emma TWednesday 25th September 2019
Hi Angela,
You can use either, light soy will give a less dark colour and dark soy will give a more intense flavour ????
MartinSunday 7th July 2019
Made this tonight and it’s a definite winner! Used two thirds of the sweetener and half teaspoon of Xanthum Gum instead of cornflour. Will be making this for friends and family…
Holly LevellTuesday 12th May 2020
Hi Martin, glad to know you enjoyed the recipe!
GeorgieSaturday 6th July 2019
Hi I can only find peanut powder and not peanut butter powder, Will this work or not?!
Thanks
Steve CowderoyTuesday 19th May 2020
Hi Georgie, Thanks for getting in touch with us. 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.
EmmaSunday 28th April 2019
I’m struggling to find the alpro coconut drink in Australia, Do you have / know of any alternatives?
Emma TThursday 20th June 2019
Hi Emma,
You could try some skimmed milk with a couple of drops of coconut extract in.
Hope that helps!
JulieMonday 13th April 2020
I use a tin of light coconut milk and it turns out scrumptious.
HollyTuesday 12th May 2020
Hi Julie, so glad you enjoyed this Chicken Satay Curry!
Karen CowlingThursday 25th April 2019
It was yummy ????
Thank you ????
Ann-Marie NicholsonMonday 11th March 2019
Is there any particular sweetener that you recommend?
EmmaSunday 17th February 2019
I absolutely loved this however I did swap the peppers and carrots for mange tout and baby corn instead and left out the sweetener and it was delicious.. thank you
Lynn BrennanSaturday 26th January 2019
Another fab recipe. It’s going into my regular recipe rotation!! Thanks so much
Maxcine EtheringtonMonday 21st January 2019
Just want to say thank you for this recipe, I made it with both chicken and salmon and it was lush. Well worth the effort, Although I did end up wearing it when I blended it.
LauraMonday 7th January 2019
Would this recipe be possible in the slow cooker crock pot?
AngelaWednesday 2nd January 2019
Is PBFit the same as PB2 thank you
JaideSunday 4th November 2018
Could this be done in the slow cooker? If so how would you adapt it? Thank you I’m advance
RachaelFriday 14th September 2018
Hi do you think coconut Greek yogurt would work instead of coconut milk please? If so how much yogurt would you recommend to use please? Tia rachael xx
ErikaSaturday 1st September 2018
Making this tonight but have no cornflour. Can I just leave it out or is there something else I could use instead. Thanx
EleanorWednesday 1st August 2018
Could you make this without coconut-my mums allergic to coconut so can’t have it in the house
Victoria TateWednesday 1st August 2018
10/10 This tastes really really naughty.. Holland and Barrett are selly the peanut powder for half price and you can buy any own brand of almond milk (Check contents) i did double the recipie which serves 6 very hungry people and only used peppers and onions for my veg ….. thays how my local Chinese cook it xx
HannahSaturday 28th July 2018
Could I use almond milk instead?
JoannaSunday 8th July 2018
I’ve just made it and it was FANTASTIC! It doesn’t taste like a low fat/ no sugar version at all. I’ve added some Chinese five spice as we really like it. Just as well I’ve doubled the quantities and made loads to freeze as it seems to be our new favourite. Thank you:)
PaulWednesday 4th July 2018
Hello
Can anyone recommend an alternative to the coconut drink – I’m allergic to coconut.
Thanks
Paul
LouiseMonday 28th May 2018
Oh my word, we absolutely loved this recipe thank you.
Lorna AldenSunday 20th May 2018
Absolutely amazing! I used powdered spices, didn’t liquidate, used coconut oil spray, no sweetener, no cornflour, a splash of sweet chilli sauce, and used soy milk.
GailSaturday 28th April 2018
Can use The foodie market smooth peanut butter no added sugar it wholenut
CatrionaSunday 8th April 2018
omg….tried it. and loved it it froze a few portions also and don’t know if it’s just me but the frozen batch tasted nicer than the freshly cooked one delicious all round with fried rice..slimming world version of course
RebeccaTuesday 20th March 2018
Hi, this looks lovely! The veg in the recipe doesn’t match the picture though – no peas or broccoli or carrots.? Looks like mange tout and peppers, has the recipe changed since the picture was taken? I was wondering if the carrots were supposed to be part of the sauce and therefore blended in or not.
VikkiMonday 19th March 2018
Cooked this tastes lovely all though I remade the sauce without the sweetener really doesn’t need it and it was much better no bitter after taste that you get with sweeteners
VikkiMonday 19th March 2018
Does anyone know if there is a difference between alpro chilled and alpro long life please as I have brought the chilled one
JoanneWednesday 14th February 2018
4tbsp powder to 8tbsp water does not make a paste and is not the right ratio according to PB2. Do I follow your instruction which makes water or the PB2 instruction which makes a paste?
Thanks
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