Creamy Chicken Satay Curry with Naan Breads & Cucumber Raita 

Wed, 28 May 2025

Creamy Chicken Satay Curry with Naan Breads & Cucumber Raita 

Ingredients:

Curry:

• 500g chicken breast or thighs, diced

• 1 tbsp vegetable oil

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 1 tbsp ginger, grated

• 1 tbsp curry powder

• 3 tbsp peanut butter (smooth or crunchy)

• 1 tbsp soy sauce

• 1 tbsp brown sugar or honey

• 1 tsp lime juice (optional)

• 400ml coconut milk

• Salt and pepper to taste

• Optional: chili flakes or fresh red chili for heat

• Fresh coriander for garnish

Naan breads:

• 2 cups (250g) plain flour

• 4 tbsp plain yogurt

• 1 tbsp oil or melted butter (for cooking)

• Optional: minced garlic, chopped coriander, butter for brushing

Cucumber Raita Salad:

• 1 cup (240g) plain yogurt (Greek or natural)

• 1/2 cucumber, grated or finely chopped (peel if skin is tough)

• 1 small garlic clove, finely grated or minced (optional)

• 1–2 tbsp chopped fresh coriander or mint (or both)

• 1/2 tsp ground cumin (toasted for extra flavor)

 

Method:

For the Curry

1. Sauté aromatics: In a large pan, heat oil over medium heat. Add onion and cook until soft (about 5 min). Add garlic and ginger, cook 1 min more.

2. Add curry: Stir in the currypowder and fry for 1–2 minutes to release aroma.

3. Add chicken: Toss in the chicken and cook until browned (but not fully cooked through).

4. Stir in peanut butter, soy sauce, sugar, and lime juice.

5. Pour in coconut milk: Stir well and simmer on low for 15–20 minutes, until chicken is fully cooked and sauce is thickened.

6. Season with salt and pepper. Add chili for heat if desired.

Naan breads:

1. Mix dry ingredients in a bowl. Add yogurt & Mix until a soft dough

2. Knead for 5–6 minutes until smooth.

3. Divide into 6 pieces. Roll each into a rough oval/teardrop shape.

4. Heat a skillet over medium-high heat. Brush one side of naan with oil/butter.

5. Place oiled side down in the pan. Cook 1–2 mins until bubbles form, flip and cook another 1–2 mins.

6. Brush with more butter and optional garlic/coriander after cooking.