Easy Chicken Satay Curry

Treat yourself to the creamy, slightly nutty taste of our simple Chicken Satay Curry! Relish tender chicken in a smooth coconut curry sauce, brightened with enticing spices and peanut butter for a noticeably different fakeaway moment. Make it tonight and enjoy a taste of far-off comfort straight from your own kitchen!

Chicken satay curry is absolutely delightful. You’ll get a tasty satay sauce wrapped around tender chicken thighs. It’s straightforward, affordable, and makes a brilliant family dinner. And if your children enjoy a gentler curry—such as korma or butter chicken—then I think you’ll like this as well, as long as there are no peanut allergies!

To be clear, it’s not a traditional Thai dish. This is very much curry cooked by a British mum, so I’m sorry if you were hoping for something fully authentic. Still, it’s family-friendly, simple, and reasonably quick—perfect for hectic school evenings or weekends.

Why I Love Chicken Satay Curry

Simple chicken satay curry is one of my favourite easy fakeaways because:

• Satay Chicken Curry feels unlike anything else. It doesn’t taste like the others. 
• Peanut butter chicken has its own distinct flavour, yet it’s still a hit with kids. 
• Making the peanut sauce is quick. This isn’t the kind of curry recipe that keeps you busy all day waiting for flavours to come together. Plus, there’s no need to grind or crush anything with a pestle and mortar. 
• No added brown sugar is included, unlike in some versions. 
• You don’t have to buy a curry paste—you’ll probably already have the spices sitting in your cupboard. 

Ingredients For Chicken Satay Curry

When I prepare my satay curry with chicken, I use:

Olive Oil – Any other cooking oils will work just as well. If you have it, you can also use ghee. 

Onion 

Chicken Thighs

Garlic Puree

Ginger Puree –If you’d rather use fresh, go with three cloves of crushed garlic and about an inch of grated ginger root. 

Lime Juice

Coconut Milk

Smooth Peanut Butter

Curry Powder – I choose mild. 

Turmeric

Chilli Powder– Rajah Spices sent me this. It’s fantastic, and the big pack is perfect if you use as much chilli as we do. (Affiliate Link)

Coriander

Cumin

Light Soy Sauce

Spring Onions – These are optional, yet they bring a beautiful colour and a satisfying crunch. 

You’ll Also Need

I cook my chicken satay curry in my cast iron Dutch oven. However, you can use any flameproof, non-stick cookware or pan. A large frying pan works well too. 

You’ll also need a chopping board, a sharp knife, and a spatula, plus a few spoons for measuring out and adding the ingredients. 

How to Make Chicken Satay Curry – Step-by-Step Instructions

Full, easy-to-follow instructions and measurements are in the recipe card at the bottom of this post.

Step One

Warm the oil in a large flameproof, non-stick pan or dish over medium heat on the hob. 

Step Two

Tip in the onions and cook for 5 minutes, stirring frequently.

Step Three

Add the chicken thighs and cook for 5-10 minutes until golden, stirring regularly. 

Step Four

Mix in the ginger, garlic, and lime juice. Let it simmer for 2 minutes. 

Step Five

Pour in the coconut milk and stir until any solids become smooth again. 

If your coconut milk has separated in the tin, scoop up the white solids and add them to the pan before pouring in the water. Everything will blend together. 

Some satay peanut sauce recipes call for low-fat coconut milk, but I’m cautious about low-fat dairy, which can curdle when heated. 

Step Six

Stir in the peanut butter, curry powder, turmeric, chilli powder, coriander, cumin and soy. 

Step Seven 

Stir thoroughly and bring it back to a simmer. If needed, turn the heat down to keep it at a gentle simmer. 

Step Eight

Simmer for 10-15 minutes, until the sauce thickens. Since it’s quite a yellow curry, you don’t need to worry if it isn’t as orange/red as you’re used to. 

Step Nine

Top with a scattering of spring onions, if you like. 

They’re optional, but they pair really well with the satay curry sauce. 

Variations

Use Crunchy Peanut Butter

My peanut curry sauce turns out lovely and smooth. That said, it’s down to personal preference—using crunchy is perfectly fine if you want a deeper, more textured bite. 

Add Vegetables

Broccoli and frozen peas are fantastic additions to curries like this, boosting both flavour and nutrition. Add them along with the coconut milk, and make sure they’re tender and cooked through before serving. 

Another possibility is spinach. Add it a few minutes before serving so it has time to wilt. 

Kick Up the Heat

My peanut butter chicken curry is fairly mild. If you want more heat, you can use extra chilli powder or hot curry powder. 

Alternatively, serve with a pinch of dried chilli flakes. 

Use Chicken Breasts

Any boneless, skinless chicken pieces will work. Thighs are ideal for curry since they stay tender, are full of flavour, and are often much cheaper than breasts. That said, you can use breasts instead if you’d rather. 

Add Some Stock

This peanut butter curry delivers a bold flavour and a thick texture. I really enjoy it, but I suggest tasting it before serving. If it’s too much for you, add a little chicken or vegetable stock. 

I’d mix in 300ml with one stock cube, stir it through, then simmer for about an additional 20 minutes to help it thicken. It’ll still be great—just a touch lighter and less intense in flavour. 

Other Meal Ideas 

If you enjoy this satay chicken curry recipe, you may also want to look at: