Estimated reading time: 3 minutes
Chicken satay curry is a dish that has Chinese Malaysian origins. This recipe contains chicken pieces served in a lush thick peanut sauce with a hint of mild curry and a brightening of shredded lime leaves.
Developing this recipe was a labour of love! Sometimes recipes just come together easily. I have a vision based on something I have made in the past. I tweak it a little and voila! We have a new Thermomix recipe for the website.
That was not the case with this recipe, this dish was a thorn in my side!
I was asked to make the dish twelve months ago for my brother-in-law as it is a favourite of his. I had two failed attempts then put it on the back burner. It has bothered me ever since.
About a month ago I decided I couldn't let a satay chicken recipe get the better of me. I have now made the dish 5 more times trying to get the "
plucker" right!! My poor family has eaten satay chicken curry every night this week. These were versions of the recipe not good enough for publication!
Satay Recipe Tips
There are a few watchpoints and suggestions with this recipe.
- Please don't skip the fresh red chili. It won't make the dish hot but it does give it flavour.
- Use chicken thigh fillets as opposed to breast meat. Thigh fillets hold together, breast meat will shred.
- Cut the chicken into large cubes 45- 55g each.
- Add the coconut cream after the dish is cooked so the taste remains distinct.
- The lime and shredded kafir lime leaves are not simply a garnish, they are essential for giving the dish its fresh bright taste.
- Take advantage of the steam during the cooking time to steam some greens in the Varoma.
Alternative Asian Satay Recipes
Each country in Asia does sate its own way. Are you looking for sate sticks with peanut sauce? Don't worry, I have you covered, take a look at my recipe for this Thai-style Chicken Sate. I also have a Thermomix Balinese peanut sauce recipe here which is delicious.
FAQ Satay Chicken Curry
You can use that but you won't get the same cream end product.
Yes, I try to always use the Ayam brand as it is a much higher quality product and contains coconut cream solids.
Three things can cause the chicken to shred.
1. Cutting the pieces too small. Each piece of chicken should be between 45-55g. 2. Using breast meat instead of the recommended chicken thigh fillets can also cause shredding to occur.
3. Set the Thermomix to the reverse blade whilst the chicken is cooking to prevent shredding.
I share loads of great recipes on the page. Our community group page is a fabulous place to ask questions and share images of recipes you have made! It helps inspire others to cook new and interesting dishes.
If you would like more great Thermomix recipes, please follow the ThermoKitchen FB Page.
For more Thermomix recipe inspiration LETS CONNECT on;
Chicken Satay Curry Thermomix
- 1 bunch of broccolini chopped in thirds
- 20 g garlic
- 1 long red chili cut in half
- 200 g onion cut in quarters
- 20 g oil mild
- 100 g salted peanuts
- 20 g kecap manis
- 20 g soy sauce
- 1 teaspoon keens curry powder
- ¼ teaspoon salt or to taste
- 90 g water
- 550 g chicken thigh fillets cut into 50g cubes
- 90 g crunch peanut butter
- 80 g coconut cream
- ½ lime juice only
- 1 kafir lime leaf finely shredded
- Place 1 bunch of broccolini in the Varoma and reserve for later.1 bunch of broccolini
- Place 20 g garlic and 1 long red chili in TM bowl. Chop 3 sec/Speed 9.20 g garlic, 1 long red chili
- Add 200 g onion to the bowl. Chop 4 sec/Speed 5.200 g onion
- Scrape down the bowl.
- Add the 20 g oil. Cook 5 min/Varoma /Speed 1 (MC OUT).20 g oil
- Place 100 g salted peanuts in TM Bowl. Chop 5 sec/Speed 5.100 g salted peanuts
- Scrape down the bowl.
- Add 20 g kecap manis, 20 g soy sauce, 1 teaspoon keens curry powder, ¼ teaspoon salt, 90 g water, 550 g chicken thigh fillets90 g crunch peanut butter20 g kecap manis, 20 g soy sauce, 1 teaspoon keens curry powder, ¼ teaspoon salt, 90 g water, 550 g chicken thigh fillets, 90 g crunch peanut butter
- Cook 6 min/Varoma/Speed 1 (REV BLADE)
- Remove the MC and place the Varoma on the lid to cook greens. Cook 5 min/Varoma/Speed 1 (REV BLADE)
- Remove the Varoma and reserve greens in a ThermoServer.
- Add the 80 g coconut cream, ½ lime juice only, 1 kafir lime leaf shredded. Heat 1min/Varoma/Spead 1 (REV BLADE)80 g coconut cream, ½ lime, 1 kafir lime leaf
I hope you have enjoyed this story. Feel free to leave a comment or start a discussion. If you have made a dish from this site I would love to know what you thought!
Leaving a comment and a star rating helps others decide if they should try my recipe. Plus if you hit the social media share buttons, your friends may find a delicious new recipe or Thermomix Tip too!
If you want to be notified when a new recipe is released sign up for my monthly newsletter. The form is also in the footer!
Thank you for stopping by,