Heart Healthy Satay Chicken Curry
4 People
374 Cals
Heart Healthy Satay Chicken Curry
4 People
374 Cals
About the recipe
If you’re looking for a healthy satay chicken recipe that’s creamy, comforting and good for your heart, this Heart-Healthy Satay Chicken Curry is the one to make on repeat. It’s high in protein and fibre, low in saturated fat, and full of flavour — the perfect weeknight dinner that supports your wellbeing.My secret is the homemade curry paste: a blend of onion, garlic, turmeric, ginger and carrot. The carrot thickens the sauce naturally, adds sweetness, and boosts the fibre content, giving you all the richness of a traditional satay without the heavy creams or oils. Serve it as is for a lighter bowl, or pair with steamed cabbage, rice noodles or your favourite veggies for a satisfying, heart-healthy meal the whole family will love. It’s easy, wholesome, and one of the most delicious curries you’ll ever make.
Nutrition Per Serving
374
Calories
13g
Fat
3g
Saturates
15g
Sugars
961mg
Salt
35g
Protein
29g
Carbs
6g
Fibre
Ingredients
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- 1 tbsp olive oil extra virgin
CURRY PASTE
- 2 onions
- 1 bulb garlic
- 30 g fresh ginger sliced
- 1 large carrot sliced
- 1 teaspoon dried turmeric powder
- 1 teaspoon curry powder add another teaspoon if needed
- 1 bunch coriander leaves and stalks, separated
THE REST
- 2 cups hot water filtered, from the kettle
- 1 cup almond milk or cashew milk
- 2 tbsp tamari soy sauce
- 2 tbsp kecap manis
- 1 tbsp peanut butter
- 600 g skinless chicken thighs organic (see notes for vegan version)
- 2 large carrots cut into chunks
- ½ cauliflower or broccoli, optional
- 100 g peas
EMBELLISHMENTS
- Rice noodles steamed rice, steamed or raw cabbage
Method
- COMBINE the curry paste ingredients into a food processor and blitz until smooth.
- HEAT a large pot over medium heat. Add the curry paste and cook for 6 minutes.
- POUR IN the hot water, milk, soy sauce, kecap manis and a dollop of peanut butter. Stir well until the peanut butter melts into the sauce.
- ADD the chicken thighs and chopped carrots. Bring to a gentle simmer, cover, and cook for 20 minutes or until the chicken is tender and the carrots are soft. If adding cauliflower, add it now, cover and cook for a further 10 minutes until cooked through.
- STIR THROUGH the peas, fresh coriander and simmer for another minute. Taste and adjust seasoning — add extra soy, lime juice or chilli if you like more brightness or heat.
- LADLE into bowls and enjoy as is, or serve with rice noodles or brown rice or fresh herbs.
For a vegetarian and plant based option omit the chicken and use tofu or chickpeas instead. I normally simmer the whole sauce with the carrot, cauliflower and even adding broccoli to the curry. Add in a tin of drained chickpeas or 300g tofu.
