Simple Chicken Satay Curry

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Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 6 servings
Calories: 362kcal


  • 900 g diced chicken breast
  • 1 white onion
  • 300 g grated carrot
  • 100g spinach
  • 250 mls chicken stock (or veg stock)
  • 600 mls light coconut milk
  • 100 g smooth peanut butter
  • 50 g red curry paste
  • 1kcal spray


  • Heat a large pan on a medium heat and spray well with 1 kcal spray.
  • Finely chop the onion and add it to the pan cooking for about 1 minute to soften it slightly.
  • Add the curry paste to the pan and cook for 30 seconds stirring constantly.
  • Stir in the light coconut milk, chicken stock and peanut butter.
  • Reduce heat to a medium simmer and add in the diced chicken breast.
  • Cook for about 10 minutes stirring from time to time until the sauce starts to thicken and the chicken is cooked throughout.
  • Taste and season as required.
  • Serve in a bowl and top with the grated carrot and fresh spinach leaves.
  • Add extra sides to suit your calorie requirements/preference e.g. basmati rice, cauliflower rice, noodles, potatoes.


Calories: 362kcal | Carbohydrates: 10g | Protein: 40g | Fat: 17g