Chicken Satay Curry


  • 2 ½ Tbsp Satay Spice Blend
  • 500g Chicken thigh fillet [cubed]
  • 2 Tbsp vegetable oil.
  • 2 Tbsp ghee or butter
  • 2 onions [finely diced]
  • Chili [to taste if required]
  • 1 cup chicken stock
  • 1 tsp salt
  • 1 Tbsp brown sugar.
  • 1 cup coconut milk
  • 3 Tbsp peanut butter
  • 1/4 cup crushed nuts





To prepare chicken satay

[1] Make a marinade by mixing 2 ½ Tbsp of (chicken) satay spice blend with vegetable oil. Stir thoroughly into the cubed chicken. Cover and refrigerate for 1 or 2 hours.

[2] Fry onions in ghee until translucent. Add Chili [if required] and stir well. Add the marinated chicken to the pan and brown on medium heat for approximately 10 minutes.

[3] Add stock and salt and simmer gently in an open pan for a further 10 minutes until the sauce resembles a thick gravy.

[4] Stir-in coconut milk and simmer uncovered on low heat for 30 minutes until the sauce reduces. Stir in peanut butter and nuts. A little water may be added to extend the stewing process if required. Serve garnished with crushed nuts.

Serves 2-3



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