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.

  • Batch Cook pinchofnom.com
  • Dairy Free pinchofnom.com
  • Everyday Light pinchofnom.com
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
  • 1 tbsp soy sauce

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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142 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

Reply

    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.

    Reply

DebbieWednesday 25th September 2019

Hi could this be cooked in a slow cooker?

Reply

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 ????????

Reply

    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 ????

    Reply

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

Reply

    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 ????

    Reply

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…

Reply

    Holly LevellTuesday 12th May 2020

    Hi Martin, glad to know you enjoyed the recipe!

    Reply

GeorgieSaturday 6th July 2019

Hi I can only find peanut powder and not peanut butter powder, Will this work or not?!
Thanks

Reply

    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.

    Reply

EmmaSunday 28th April 2019

I’m struggling to find the alpro coconut drink in Australia, Do you have / know of any alternatives?

Reply

    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!

    Reply

    JulieMonday 13th April 2020

    I use a tin of light coconut milk and it turns out scrumptious.

    Reply

      HollyTuesday 12th May 2020

      Hi Julie, so glad you enjoyed this Chicken Satay Curry!

Karen CowlingThursday 25th April 2019

It was yummy ????
Thank you ????

Reply

Ann-Marie NicholsonMonday 11th March 2019

Is there any particular sweetener that you recommend?

Reply

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

Reply

Lynn BrennanSaturday 26th January 2019

Another fab recipe. It’s going into my regular recipe rotation!! Thanks so much

Reply

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.

Reply

LauraMonday 7th January 2019

Would this recipe be possible in the slow cooker crock pot?

Reply

AngelaWednesday 2nd January 2019

Is PBFit the same as PB2 thank you

Reply

JaideSunday 4th November 2018

Could this be done in the slow cooker? If so how would you adapt it? Thank you I’m advance

Reply

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

Reply

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

Reply

EleanorWednesday 1st August 2018

Could you make this without coconut-my mums allergic to coconut so can’t have it in the house

Reply

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

Reply

HannahSaturday 28th July 2018

Could I use almond milk instead?

Reply

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:)

Reply

PaulWednesday 4th July 2018

Hello
Can anyone recommend an alternative to the coconut drink – I’m allergic to coconut.
Thanks
Paul

Reply

LouiseMonday 28th May 2018

Oh my word, we absolutely loved this recipe thank you.

Reply

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.

Reply

GailSaturday 28th April 2018

Can use The foodie market smooth peanut butter no added sugar it wholenut

Reply

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

Reply

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.

Reply

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

Reply

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

Reply

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

Reply

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