Chicken satay curry: a lighter home recipe with a clear finish · IE

What changes—and what stays

From a restaurant serving with unmeasured oil and sides often reaches 600–800 kcal to 420 calories

Chicken satay curry: Sauté the red onion until softened. Add chicken and brown. Stir in red curry paste, then add peanut butter and coconut milk, simmering gently until the chicken is cooked through and the sauce is creamy and thick. Serve with basmati rice and a squeeze of lime. 10 g red curry paste; 15 ml vegetable oil. Chicken satay curry: smooth peanut butter · coconut milk · red curry paste · lime · vegetable oil. The chicken is cooked through and succulent, the sauce is smooth and rich, and the rice is fluffy and distinct.

Ingredients for 2

Measure first; timing is part of how this recipe uses less fat.

• 250 gchicken breast
• 100 gbasmati rice
• 1red onion
• 100 gsmooth peanut butter
• 200 mlcoconut milk
• 10 gred curry paste
• 1lime
• 15 mlvegetable oil

Method

Each step includes heat, a visible cue, and a recovery.

1

Step 1 · follow the visible cue

Prepare the measured ingredients

Chicken satay curry — chicken breast · basmati rice. Prepare chicken breast, basmati rice, and red onion in the listed amounts. Keep wet components separate and cut pieces for their different cooking times.

Look for: Chicken satay curry — chicken breast · basmati rice · red onion. chicken breast, basmati rice, and red onion are evenly prepared and accurately measured, with no unintended water left in the preparation bowl.

2

Step 2 · follow the visible cue

Build the defining flavour

Chicken satay curry — red onion · smooth peanut butter. Add smooth peanut butter, coconut milk, and red curry paste in an order that softens strong aromatics without scorching the delicate seasonings.

Look for: Chicken satay curry — smooth peanut butter · coconut milk · red curry paste. smooth peanut butter, coconut milk, and red curry paste smell rounded and remain recognisable, with no black specks, raw spice smell, or separated oil.

3

Step 3 · follow the visible cue

Cook with controlled heat

Chicken satay curry — coconut milk · red curry paste. For the main cooking stage, Sauté the red onion until softened. Add chicken and brown. Stir in red curry paste, then add peanut butter and coconut milk, simmering gently until the chicken is cooked through and the sauce is creamy and thick. Serve with basmati rice and a squeeze of lime.. Control both heat and surface moisture rather than correcting later with extra oil or sauce.

Look for: Chicken satay curry — Sauté the red onion until softened. Add chicken and brown. Stir in red curry paste, then add peanut butter and coconut milk, simmering gently until the chicken is cooked through and the sauce is creamy and thick. Serve with basmati rice and a squeeze of lime.. The chicken is cooked through and succulent, the sauce is smooth and rich, and the rice is fluffy and distinct.. Check the thickest or coolest part rather than judging only the browned surface.

4

Step 4 · follow the visible cue

Finish and verify the texture

Chicken satay curry — lime · vegetable oil. Add lime and vegetable oil at the point where their aroma remains clear. Rest briefly and divide Chicken satay curry into two equal portions.

Look for: Chicken satay curry — The chicken is cooked through and succulent, the sauce is smooth and rich, and the rice is fluffy and distinct.. Chicken satay curry holds its intended shape and colour, with no unwanted water, fat, or loose coating around the serving plate.

Calories at the same serving size

The estimate uses the listed ingredients divided into 2 servings. Brand labels, trimming, and the amount left in the pan can change the result.

Frequently asked questions