Curry Chicken Satay

Tenderly grilled white meat marinated in a creamy Coconut milk and curry powder has Thai-inspired flavors infused into each bite. You’ll be reaching for more than one skewer!

Prep Time
35 min
35 min


  • 1½ tsp olive oil, divided¾ cup chopped sweet onion (such as Vidalia)1 tbsp curry powder2 tsp ground turmeric½ tsp ground cumin½ tsp ground coriander ½ tsp ground cinnamon2 cloves garlic, roughly chopped½ cup light coconut milk3 jalapeño chile peppers, seeded and roughly chopped ¼ cup fresh cilantro1 1½-inch piece fresh ginger, roughly choppedJuice of 1 lime¼ tsp sea salt20 oz boneless, skinless chicken breasts, pounded to ¼-inch thickness and sliced
  • into 16 pieces 1 bell pepper (red, yellow or orange), cut into 2-inch chunks


  • 8 wooden bamboo skewers, soaked (Tip: Soak for at least 20 minutes, or up to 3 hours.)


1. In a small skillet, heat ½ tsp oil on medium. Add onion, curry powder, turmeric, cumin, coriander and cinnamon and sauté, stirring often, for 5 minutes.

2. Transfer onion mixture to a blender and add garlic, milk, jalapeño, cilantro, ginger, lime juice and salt. Blend until smooth. Transfer to a large shallow dish;
add chicken and toss to coat. Refrigerate
for 1½ hours.

3. Thread bell pepper and chicken on skewers, dividing evenly. Brush a grill pan with remaining 1 tsp oil and heat on medium. Working in batches, if necessary, add skewers and cook for 5 to 7 minutes per side, until chicken is cooked through. 

Nutrition Information

  • Serving Size 2 skewers
  • Calories 203
  • Carbohydrate Content 7 g
  • Cholesterol Content 78 mg
  • Fat Content 6 g
  • Fiber Content 2 g
  • Protein Content 30 g
  • Saturated Fat Content 2 g
  • Sodium Content 170 mg
  • Sugar Content 3 g
  • Monounsaturated Fat Content 2 g
  • Polyunsaturated Fat Content 1 g