Estimated reading time: 4 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 cooking time to steam some greens in the Varoma.
- Did you know you can also cook rice at the same time as the curry using this tin in the Varoma. Watch my Youtube to see how.
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 shreading 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.
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Recipe Serving Adjustments
Please note, that although the recipe card allows you to change the serving size and adjust the recipe this SHOULD NOT be done. Adjusting a Thermomix recipe will lead to unexpected and undesired outcomes. Please always stick to the exact ingredient quantities and times given in my recipe.
*The recipe card is generic and designed for all websites, this is a feature I can't remove.
Chicken Satay Curry Thermomix
Equipment
- 1 Varoma
Ingredients
- 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
Instructions
- Place brocolini in the Varoma and reserve for later.1 bunch of broccolini
- Place garlic and chili in TM bowl. Chop 3 sec/Speed 9.20 g garlic, 1 long red chili
- Add onion to the bowl. Chop 4 sec/Speed 5.200 g onion
- Scrape down the bowl.
- Add the oil. Cook 5 min/Varoma /Speed 1 (MC OUT).20 g oil
- Place salted peanuts in TM Bowl. Chop 5 sec/Speed 5.100 g salted peanuts
- Scrape down the bowl.
- Add kecap manis soy sauce, keens curry powder, salt, water, and chicken thigh fillets.20 g kecap manis, 20 g soy sauce, 1 teaspoon keens curry powder, ¼ teaspoon salt, 90 g water, 550 g chicken thigh fillets
- Cook 8 min/Varoma/Speed 1 (REV BLADE)
- Remove the MC and place the Varoma on the lid to cook greens. Add peanut butter. Cook 6 min/Varoma/Speed 1 (REV BLADE)90 g crunch peanut butter
- Remove the Varoma and reserve greens in a ThermoServer.
- Add the coconut cream, lime juice only, kafir lime leaf shredded. Heat 1min/Varoma/Spead 1 (REV BLADE)80 g coconut cream, ½ lime, 1 kafir lime leaf
Notes
Nutrition
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!
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Thank you for stopping by,
Happy Cooking
j xx
Ann says
This looks like a delicious dish. Is there anything I can use to replace the nuts due to a family member having peanut allergies?
Julie Carlyle says
Hi Ann
Unfortunately, this may be a dish you allergic family may have to miss out on. The peanut is what gives the dish its delicious satay flavour. There really isn’t a substitute ingredient.
Happy cooking
Julie
Julie says
Looks so yummy and tastes amazing!
Julie
Jane says
Satay is my husband’s absolute favourite, but until now I have not been able to find a recipe that quite met his expectations. This is the recipe!! He loved it and I will definitely be making it again. Thank you so much 😊.
Brett Carlyle says
Thank you so much Jane! I am so pleased hubby approved