Curry Satay Chicken Skewers – Made with Almond Butter

Indulge in the perfect blend of flavours with our Curry Satay Chicken Skewers featuring a delicious almond butter twist.

Elevate your dining experience with this mouth-watering curry satay chicken recipe that is both healthy and nourishing.

The star of the show in this recipe is the delicious almond butter satay sauce which can be used as both a marinade and dressing.

💕 Why You'll Love This Recipe

• Irresistible Flavour: The combination of almond butter, coconut milk, and curry powder creates a rich and flavourful satay sauce that will tantalize your taste buds.

• Easy Preparation: Simple steps and a few hours of marination make this recipe a breeze for a quick and delicious meal.

• Versatile Serving Options: Whether served with a side of refreshing cucumber and herbs or paired with wholegrain rice, this dish offers versatile options for a satisfying meal.

📋 Ingredients

• Chicken Breast: Our lean protein source. For even more tender meat, pound the chicken before dicing.
• Almond Butter: Adds a nutty richness to the satay sauce, complementing the coconut milk and curry powder. See my homemade roasted almond butter recipe.
• Coconut Milk: Provides a creamy base for the satay sauce, imparting a tropical flavour to the dish.
• Fresh Lime: Both the juice and zest add a zingy freshness, enhancing the overall taste.
• Coconut Aminos: A candida-diet friendly alternative to soy sauce, contributing a savoury umami flavour.
• Mild Curry Powder: Infuses the dish with warm and aromatic spices.
• Apple Cider Vinegar: Adds a hint of acidity, balancing the richness of the sauce.

See recipe card for quantities.

🥣 Instructions

1. In a bowl, combine almond butter with a bit of coconut milk to thin it. Incorporate this mixture into the rest of the coconut milk.

2. Add grated ginger, minced garlic, lime juice, lime zest, coconut aminos, and curry powder. Stir well to incorporate.

3. Dice chicken into bite-size chunks and place in a container with a lid.

Top chicken with ⅓ of the satay sauce, stirring to coat. Cover and refrigerate for 2 hours or overnight.

4. Add bamboo skewers to a container filled with water and allow them to soak for at least 30 minutes.

For 1kg of chicken breast you will need around 8 skewers.

5. After marinating, skewer 3-4 pieces of chicken and place on a lined baking tray.

6. Grill under medium-high heat for 10 minutes. Flip over once with tongs.

7. Cook for an additional 8-10 minutes until the chicken is fully cooked. Adjust heat or tray height as needed to prevent overcooking.

8. Heat the remaining ⅔ satay sauce in a small saucepan on the stovetop over medium heat for a couple of minutes. Do not boil.

Serve skewers with satay sauce and a side of cucumber, chopped fresh herbs, spring onion, and salad or wholegrain rice. The dressing can be served warm or cold.

Hint: Soaking bamboo skewers minimizes scorching under the grill. Plus, for ultra tender meat, pound the chicken before dicing.

💫 Substitutions

• Protein Swap: Substitute chicken with tofu or shrimp for a vegetarian or pescatarian variation.
• Nut-Free Alternative: Replace almond butter with sunflower seed butter for a nut-free option.

⚖️ Variations

• Spicy Kick: Add a pinch of chili flakes to the satay sauce plus an extra sprinkle of chopped red chilli pepper for those who enjoy a bit of heat.

🥡 Storage

Store the satay dressing and marinated chicken separately to maintain freshness. Refrigerate for 2-3 days.

❓ FAQ

🤝 Pairing

Here are some more dishes to serve with this Curry Satay Chicken:

Curry Satay Chicken Skewers – Made with Almond Butter

Indulge in the perfect blend of flavours with our Curry Satay Chicken Skewers featuring a delicious almond butter twist.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Marinating Time 2 hours hrs

Total Time 2 hours hrs 40 minutes mins

Course Appetizer, Dinner, Lunch, Main Course

Cuisine Asian

Servings 4 people

Ingredients

  

1x2x3x

• 1 kg Chicken Breast diced into bitesize chunks
• 200 ml Coconut Milk ½ can
• 1 teaspoon Fresh Ginger grated
• 1-2 Cloves Fresh Garlic minced
• Juice of 1 Lime
• Zest of 1 Lime
• 1 tablespoon Coconut Aminos
• 1 tablespoon Mild Curry Powder
• 3 tablespoons Almond Butter
• 1 teaspoon Apple Cider Vinegar
• 8 Bamboo Skewers soaked in water for at least 30 minutes

Instructions

 

• In a bowl, combine almond butter with a bit of coconut milk to thin it. Incorporate this mixture into the rest of the coconut milk.
• Add grated ginger, minced garlic, lime juice, lime zest, coconut aminos, and curry powder. Stir well to incorporate.
• Dice chicken into bite-size chunks and place in a container with a lid.
• Top chicken with ⅓ of the satay sauce, stirring to coat. Cover and refrigerate for 2 hours or overnight.
• Add bamboo skewers to a container filled with water and allow them to soak for at least 30 minutes.
• After marinating, skewer 3-4 pieces of chicken and place on a lined baking tray.
• Grill under medium-high heat for 10 minutes. Flip over once and cook for an additional 8-10 minutes until the chicken is fully cooked. Adjust heat or tray height as needed to prevent overcooking.
• Heat the remaining ⅔ satay sauce in a small saucepan on the stovetop over medium heat for a couple of minutes.
• Serve skewers with satay sauce and a side of cucumber, chopped fresh herbs, spring onion, and salad or wholegrain rice.

Notes

Refrigerate the satay dressing and marinated chicken separately in airtight containers for 2-3 days. The dressing can be served warm or cold.

Soaking bamboo skewers minimizes scorching under the grill.

For more tender meat, pound the chicken before dicing.

Last step! If you make this recipe, will you do me a huge favour and leave a ⭐⭐⭐⭐⭐ review letting me know what you thought? It really helps! Thanks for your support!!

Disclaimer: Nutritional info is approximate and for general guidance only. Unit conversions are automatically generated and may not be accurate.

Keyword Almond Butter, Chicken Breast

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