This chicken satay curry recipe is one of the recipes that I developed in the first year of starting Beat the Budget. It’s remained one of my favourite recipes and that’s for a number of reasons.
This peanut butter chicken curry is:
The flavours that are incorporated in this chicken satay curry recipe could be described as a fusion between many Asian cuisines.
We have the satay inspired flavours which originate from Indonesia.
The coconut milk adds a creamy Thai element to the curry.
And the way that the curry powder, onion and chicken base is cooked reminds me of an Indian curry.
This lean cut of chicken is perfect for this recipe. As the peanut curry sauce is rich, creamy and indulgent, I prefer using chicken breast rather than chicken thighs as they are a bit lighter. If you have chicken thighs on hand though, you can definitely use them!
The backbone of flavour to this recipe is definitely the peanut butter. I opted for crunchy peanut butter, as it adds a bit of texture and interest to the sauce, which is otherwise pretty smooth.
This chicken satay curry is made with low fat coconut milk rather than full fat, as we get a lot of creaminess from the peanut butter. If you only have full fat laying around, feel free to use that and maybe add a bit more lime juice to balance out the extra richness!
I looove a chicken and kale recipe. Crispy baked kale is a superior side dish, when paired with most recipes, but I love it for this recipe in particular as it contrasts against the creamy peanut curry sauce. Plus it adds a crispy seaweed vibe to the recipe, which adds more fusion into this recipe.
We get savvy with the use of spring onion in this recipe. We use it as an aromatic to flavour the curry and also as a garnish to add crunch and flavour to top. This saves money and reduces waste!
Adds brightness and acidity to balance out the creamy peanut butter and coconut milk.
Adds an umami punch, which gives off the satay chicken vibe to the recipe.
Mild curry powder is my recommendation for this recipe, as this curry isn’t about being hot and fiery. Although if you reeaaally love your spice, you can go with a hot curry powder paste.
I love the nuttiness of brown rice and think it pairs really nicely with this chicken satay curry recipe.
Thanks to the coconut milk, this recipe happens to be a dairy free curry without sacrificing the creaminess. This recipe is also gluten-free! So if you’re a coeliac, you’re in luck – this recipe is perfect for you.
There’s two dietary requirements sorted. To substitute for others, follow these swaps:
Make this vegetarian: swap the chicken breast with roasted aubergine/eggplant. Here’s a different aubergine curry to try. The curry would also then be vegan!
Don’t like coconut milk: substitute with single cream. Trust me though, the coconut milk tastes better and isn’t overly coconutty!
Not a brown rice fan: Swap with basmati, jasmine or any long-grain rice that you like. To be fair, any rice you can get your hands on will taste great with this recipe.
Kale substitutions: Roasted tenderstem broccoli, wilted spinach, pak choi, mange tout will work great with this peanut butter chicken curry.
PREHEAT OVEN TO 200°C
Add the rice to a medium saucepan with a 2:1 ratio of water to rice. Set your timer according to the packet time. Mine was 18 minutes.
Next, prep the spring onions by chopping them in half, dividing the greener half and the lighter half of the onion, then thinly slicing.
In a large saucepan, add the lighter end of the sliced onion & chicken along with a tbsp of olive oil. Season with salt and gently fry for around 4 minutes, continuously stirring.
After 4 mins, add the curry powder and fry for a further minute. Deglaze with a splash of water when you get some sticking.
Use a large bowl to combine the soy sauce and peanut butterwith a splash of water. This makes it easier to incorporate in the sauce. You can skip this step if your peanut butter is super runny.
Add the peanut butter/ soy sauce mix along with the coconut milk. Season with salt and reduce to a low simmer and add the stock, timer set to 15 minutes.
Add the kale to a large baking tray with a tbsp of olive oil. Use your hands to make sure all the kale bits get an even coating of oil. Pop in the oven for 7 – 10 minutes to get nice & crispy.
Everything should be ready at this stage so you can serve the saucy chicken satay with a portion of rice & crispy baked kale. Garnish with the reserved onion and optional chilli flakes if you like it hotttt.
Use a stainless steel pan rather than a non-stick:
You’ll get sticky bits on the pan (called fonde), which will caramelise to form a richer flavour when frying. As long as you keep stirring/deglazing to prevent burning, this will intensify the flavour in an amazing way.
Season as you go: Seasoning with salt as you go will ensure that every element of your chicken satay curry is optimally seasoned. Don’t go overboard though, as you don’t want it to be too salty, just add a reduced amount of salt at each stage.
Spread the kale out as much as possible on your baking tray: This will maximise crispiness by preventing the kale from steaming.
Use a crunchy peanut butter: To add some crunch and little pieces of whole peanuts throughout the sauce. If you want it extra smooth though, you can use smooth peanut butter.
How should I cut the chicken?
I’ve gone for diced chicken with this recipe, so you want small chunks that are approx 1 inch pieces. It’s the size of the chicken pieces, you often have in Indian curry recipes.
How long does it last in the fridge?
This keeps in the fridge for 4-5 days. Ensure that you refrigerate as soon as it’s cool enough to go in the fridge. Microwave on high for 2 minutes to reheat, or on the hob until piping hot. Serve with freshly sliced spring onion and optional chili flakes.
Is this recipe freezable?
This chicken satay curry is freezable for up to 3 months! The curry and rice freeze really well with no compromise to flavour. The crispy kale doesn’t freeze the best, as it loses it’s crispiness. For the kale, freeze the kale uncooked and then defrost, pat the kale dry and bake when it’s time to eat. To defrost, leave to thaw in the morning and follow the reheat instructions mentioned above.