Creamy Satay Chicken

Submitted by Frankie Raines

Creamy Satay Chicken

4 from 1 vote
Serving: 4
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes


  • 2 garlic cloves - minced
  • Zest and juice of 1 lime
  • 1tsp clear honey
  • 1tbsp light soy sauce
  • 1 and a half tsp mild curry powder (or more if you like food with more of a kick!)
  • 5tbsp smooth peanut butter
  • 500g diced chicken breast
  • 300ml coconut milk


  • In a large bowl, Mix together minced garlic, lime juice and zest, honey, soy sauce, curry powder and peanut butter. Add the diced chicken. (If desired you can leave to marinade for a few hours in the fridge)
  • Place the chicken mixture in the slow cooker and pour over coconut milk. Mix well.
  • Cook on low for 3 to 4 hours.
  • Check chicken is cooked through, serve with rice.

2 thoughts on “Creamy Satay Chicken”

  1. My family loves this recipe. I add frozen corn kernels 5-10 minutes before serving and it gives the dish a lovely mixed texture.

    This recipe also makes for a great prepare ahead freezer meal. I prep all the ingredients except the coconut milk and put it in an ziplock bag, lay flat and freeze. When the time comes to cooking it, either I peel the bag off the frozen ingredients and pop it straight into the slowcooker with my frozen blocks of coconut milk, put it on low to defrost and stir every half hours until the sauce is all mixed, or let it defrost from the morning and cook as per the recipe directions.

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