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
LisaThursday 1st July 2021
I dont have a wok. Is this necessary or can I just use a frying pan?
LisaThursday 8th July 2021
Hi Lisa
Yes, you can cook this in a large frying pan or saucepan. Hope you enjoy it!
Louise WilliamsSaturday 10th April 2021
Hi. I don’t have any sweetener, I only have ordinary white sugar & honey in my cupboard. Would white sugar work, but just be higher in calories? Or would honey work at all? Thanks xx
HollyMonday 12th April 2021
Hey Louise, you can swap the sweetener for regular sugar and alter the calories accordingly, hope that helps!
KarenSaturday 3rd April 2021
If you use peanut butter instead of the powder, what points would this be?
HollyTuesday 6th April 2021
Hey Karen, have a look at THIS article which will help you make any changes to the nutritional values for our recipes, hope that helps!
Terri lewisFriday 2nd April 2021
Hey I havent got any cornflour, can anyone suggest a substitute please?
HollyThursday 8th April 2021
Hey Terri, the cornflour is used to thicken the satay sauce so a little plain flour mixed with some water will work the same, hope that helps!
Carron WilsonSaturday 6th March 2021
This is my all-time favourite recipe from you guys. It’s really gorgeous and tastes like something you would get in a Thai restaurant. Just so indulgent – but totally slimming friendly. 💗 Carron x
HollyMonday 8th March 2021
Hi Carron, thanks so much for your message, so glad to hear you love this recipe!
HelenThursday 4th March 2021
Hi, could you make the sauce in advance, say in the morning, let it cool and put it in the fridge then it would be quicker for the evening? Thanks.
HollyThursday 4th March 2021
Hi Helen, yes you can prepare the Satay sauce ahead of time and add to the curry when you are ready, hope that helps!
LeahMonday 15th February 2021
Hello, I’m making this recipe for the first time today but we don’t have the cumin seeds, only ground cumin. Please could you advise the quantity needed in ground cumin to replace the seeds please? Thanks
HollyMonday 15th February 2021
Hi Leah, I would suggest using 1/4 tsp of ground cumin instead of the seeds in this recipe, hope that helps!
LauraWednesday 10th February 2021
Hi☺️, could I do this in the slow cooker? Thank you!!
HollyWednesday 10th February 2021
Hi Laura, I’m not really sure the Chicken Satay Curry is suitable for the slow cooker as the vegetables are more of a stir fry they will lose their crunch and go too mushy in a slow cooker. There are lots of other slow cooker recipes on our website just use the recipe finder tool to filter them. Hope that helps!
Jen WhatsizeSaturday 6th February 2021
Hi there just prepping this for tonight.
Do you use 1tbsp of the 3 from the listed sauce ingredients in the stir fry or an extra one not listed. Dont want it to be too salty x
HollyMonday 8th February 2021
Hi Jen, sorry about this error I have now amended the recipe. It is 3tbsp of soy sauce to make the satay sauce then an extra 1 tbsp soy sauce for the stir fry, hope that helps!
Lisa CTuesday 26th January 2021
It says 3 tbsp of sweetener. What sort of sweetener do you recommend?
HollyWednesday 27th January 2021
Hi Lisa, We use a granulated sweetener that is crunchy and weighs like for like with sugar. Have a look at this article it explains the differences between the sweeteners so it might help
https://pinchofnom.com/which-type-of-sweetener-should-i-use/
Lisa CMonday 1st February 2021
Thanks. Another quick question. If I dont have fresh ginger, how much ginger powder should I use?
HollyTuesday 2nd February 2021
Hi Lisa, I would suggest using 1/4 tsp ground ginger and then test and see if you feel like it needs more. Hope that helps!
Lisa CThursday 11th February 2021
Made this tonight and it was amazing. Have half the sauce left for the freezer. Looking forward to having it again in a couple of week Absolutely delicious.
HollyMonday 15th February 2021
Hey Lisa, so glad you enjoyed it!
KirstySunday 3rd January 2021
I love the sound of this curry but I have an allergy to coconut. Do you think it would work with Almond milk? Or can you suggest a different alternative? Thank you
HollyWednesday 6th January 2021
Hi Kirsty, We haven’t tried making the Chicken Satay Curry without the coconut milk but you could use almond milk as an alternative. Hope that helps!
JanetRTuesday 17th November 2020
I can’t get alpro coconut drink but I can get powdered coconut milk to mix with water, its got 60cals per 100g, so I use 30g and mix it with more water do you think that would work?
HollyThursday 19th November 2020
Hey Janet, we haven’t tried this recipe with powdered coconut milk drink however if you follow the packet instructions for making it I’m sure it would work fine. Alternatively you cold use canned coconut milk and alter the calories accordingly. Hope that helps!
MagsMonday 7th September 2020
Hi, what would the nutritional information of just the sauce be?
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/
Janet kempFriday 4th September 2020
If I use dried herbs how much of each would you suggest to use to flavour the dish.
LisaFriday 4th September 2020
Hi Janet
Can you let me know which dried herbs you want to use, so I can help?
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
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
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.
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.
SharonSunday 5th July 2020
Can u use coconut milk instead of the coconut drink.
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.
Eileen FitzSaturday 4th July 2020
Made this tonight. It’s amazing. Highly recommend.
Thank you!
HollyMonday 6th July 2020
Hi Eileen, so glad you enjoyed the Chicken Satay Curry!
Lynn HendryFriday 22nd May 2020
I made this tonight from the book….it was delicious!!!! Full of flavour and plenty leftovers for tomorrow!
LisaSaturday 23rd May 2020
So glad you enjoyed it, Lynn. It’s one of our favourites!
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 ☺️
Sharon FitzpatrickThursday 21st May 2020
Hi Tracey, thanks for your comment and useful tips. So pleased you enjoyed this recipe!
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!
LisaWednesday 13th May 2020
So glad you enjoyed it Carol. It’s one of our favourites too!
KarolinaThursday 7th May 2020
Can I use vita coco coconut water instead of the alpro coconut drink?
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.
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 🙁
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!
David JMonday 20th April 2020
Can I just use peanut butter instead off the powered stuff?
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.
JoosemooseSaturday 18th April 2020
This was incredible! Thank you – haven’t had a bad curry yet from you guys
HollyWednesday 6th May 2020
Hey, so glad you enjoyed the Chicken Satay Curry!
Kayleigh JennerTuesday 31st March 2020
Hi, do you recommend using the seeds for the spices or could you use just ground spices?
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
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? ?
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.
OddyThursday 6th February 2020
I’ve got two of your books could you tell me what book this recipe is in??
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.
Callum manningTuesday 4th February 2020
Can’t find the powdered peanut butter? Can I use normal peanut butter??
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.
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
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.
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