Mary Berry Chicken Satay Style Curry

This one’s been on heavy rotation in my kitchen. It’s comforting, creamy, and quick—which is everything I need on a Wednesday night when I’m eyeing the takeaway menu. First time I made it, I didn’t cook the chicken in batches. Big mistake. It steamed instead of browning, and the sauce ended up a bit flat. Since then, I’ve nailed the rhythm: spice, sizzle, simmer.

If you’ve got peanut butter and coconut milk in the cupboard, you’re halfway there. Let me show you how to get it glossy, balanced, and just the right amount of rich.

WHY THIS ONE WORKS SO WELL

It’s all about layers of flavour. You season the chicken before it hits the pan, build your sauce with garlic, ginger, spices, and peanut butter, then simmer it all until thick and glossy. The lime juice at the end? It cuts through the richness and lifts the whole dish. It’s like takeaway, but brighter—and far less greasy.

INGREDIENTS + WHY THEY MATTER

Mini Chicken Fillets (675g) – Quick to cook and stay juicy. You can slice chicken breasts if needed.
Ground Coriander + Cumin (2 tsp each) – Warm spice base that gives the dish depth.
Mild Curry Powder (1 tbsp) – Adds mellow heat and colour.
Sweet Chilli Sauce (2½ tbsp) – Balances the richness with sweetness and a hint of heat.
Peanut Butter (75g) – Smooth works best. I tried crunchy—it was weirdly gritty.
Coconut Milk (400ml) – Full-fat for that satay creaminess.
Soy Sauce (1 tbsp) – Adds savoury depth and saltiness.
Lime Juice (1 lime) – Freshness and balance.
Onion, Garlic, Ginger – The holy trinity of curry building blocks.
Sunflower Oil (4 tbsp) – Neutral oil for high-heat cooking.
Fresh Coriander – Optional, but brings a pop of colour and herbal lift.

MAKING IT YOURS (WITHOUT RUINING IT)

Add chopped spinach or green beans to the sauce for veg.
Use almond butter if you’re peanut-free (texture changes slightly).
Swap lime for rice vinegar in a pinch—still tangy, still works.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Chicken steamed, not browned	Overcrowded the pan	Cook in two or three batches
Sauce was too thick	Evaporated too much while simmering	Add a splash of water or extra coconut milk
Flavour was flat	Skipped seasoning the chicken	Always season before and after cooking

HOW TO MAKE MARY BERRY’S CHICKEN SATAY STYLE CURRY

1. Mix coriander, cumin, and curry powder in a bowl. Set half aside.
2. Add chicken to the bowl with 1 tsp sweet chilli sauce, salt, and pepper. Toss to coat.
3. Heat 2 tbsp oil in a large pan over high heat. Brown the chicken in batches—golden outside, still raw inside. Set aside.
4. Wipe the pan. Add remaining oil and fry onion over high heat for 5 minutes. Stir in garlic, ginger, and reserved spices. Fry for 10 seconds.
5. Stir in peanut butter, coconut milk, remaining sweet chilli sauce, water, and soy sauce. Mix until smooth.
6. Bring to a boil, return chicken to the pan, cover, and simmer for 8 minutes until cooked through.
7. Squeeze in lime juice, taste and adjust seasoning. Garnish with coriander. Serve with rice.

TIPS FROM MY KITCHEN

I use smooth peanut butter for the best sauce texture.
I always brown the chicken in two batches—it really improves flavour.
I taste at the end and adjust with soy or lime—it makes all the difference.

STORAGE + SERVING

Keeps: 3 days in the fridge in a sealed container.
Freezes: Up to 3 months. Cool fully, then freeze.
Reheat: Gently in a pan or microwave, adding water if the sauce thickens too much.
Serve With: Steamed basmati rice, flatbread, or a crunchy cucumber salad.

FREQUENTLY ASKED QUESTIONS

Q: Can I use crunchy peanut butter?
A: You can, but it makes the sauce less smooth. I prefer smooth for that classic satay texture.

Q: Is it spicy?
A: Not really—just a warm kick from the curry powder and chilli sauce. Add chopped fresh chilli if you want heat.

Q: Can I make this ahead?
A: Yes—it actually tastes better the next day. Just reheat gently and maybe add a splash of water.

Q: What’s a good veg to add in?
A: I love green beans or baby spinach stirred in at the end. Broccoli works too if pre-steamed.

Try More Recipes:

• Mary Berry Thai Chicken Curry
• Mary Berry Stuffed Chicken Thighs With Lemon Sauce
• Mary Berry Chicken Cordon Bleu