About the Recipe
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Ingredients
🧂 Ingredients
Main:
500g boneless chicken breast or thighs, cut into bite-size pieces
1 tbsp olive oil or coconut oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 tsp ginger paste
1 red chili, finely chopped (optional for heat)
For the Satay Sauce:
3 tbsp natural peanut butter (no sugar/salt added)
1 tbsp soy sauce (low sodium if possible)
1 tbsp lime juice
1 tsp honey or jaggery (optional, for mild sweetness)
200ml light coconut milk
½ cup chicken stock or water
1 tsp curry powder
½ tsp turmeric powder
1 tsp chili flakes (optional)
Salt and black pepper, to taste
Optional for Garnish:
Fresh coriander leaves
1 tbsp crushed roasted peanuts
Squeeze of lime
Preparation
🔥 Instructions
Marinate the chicken (optional for flavor)
Mix chicken with a little soy sauce, lime juice, and black pepper.
Let sit for 15–20 minutes.
Prepare the base
Heat oil in a non-stick pan or wok.
Add onions and sauté until translucent.
Add garlic, ginger, and chili → cook until fragrant (about 1 min).
Cook the chicken
Add marinated chicken and cook until it turns white and slightly browned on edges.
Add spices
Stir in curry powder, turmeric, and chili flakes.
Sauté for 30 seconds to bloom the spices.
Make the satay sauce
In a small bowl, mix peanut butter, soy sauce, lime juice, honey, and coconut milk.
Pour this mixture into the pan.
Add chicken stock or water and stir well to combine.
Simmer
Reduce heat and simmer for 10–12 minutes until chicken is fully cooked and sauce thickens.
Finish & garnish
Taste and adjust salt, lime, or spice.
Garnish with coriander and crushed peanuts.
🍽️ Serving Suggestions
With brown rice, quinoa, or whole wheat roti.
Add steamed broccoli, beans, or bell peppers for a full meal.
Great for meal prep — stays fresh in fridge for up to 3 days.