Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

I found this recipe in the "Home Cooking" Magazine. The recipe was adapted by a University of Alberta Med Student named Helen Yeung. It is nothing short of "Awsome". I made it with Hot & Sour Soup and a Thai Salad. A big hit!!

Ingredients Nutrition


  1. Cut the chicken in 1 in pieces.
  2. Spray a large fry-pan or Dutch oven with cooking spray.
  3. Sear the chicken until browned on all sides.
  4. Remove from pan.
  5. Add onions and saute for 5 minutes.
  6. Add garlic, and saute for another 2 minutes.
  7. Add Curry Paste and Corrinder and cook 1 minute until fragrant.
  8. Return the chicken to the pot, and add the next 9 ingred.
  9. Stir, and bring to a boil.
  10. Reduce to med-low, cover and simmer for 1 hour.
  11. Stir cornstarch and water and add to pot.
  12. Let cook until thick.
  13. Serve over rice with garnishes.
  14. Yumpy.
Most Helpful

5 5

LOVE IT! I have made this recipe consistently since 2007 when I first found it here. I always get requests from friends to make it... I use chucky peanut butter and either kick it up with a spicier curry or add some red pepper flakes. Wonderful taste, easy to make! THANK YOU!

5 5

We have always enjoyed satay chicken (usually made with a packet sauce) but I tried this and it was easy, absolutely terrific! Thank you! I will never go back to the pre made packet.

5 5

This is absolutely delicious. Even my husband, who is not enthusiastic about trying new things, really liked this. And it\\\'s easy to make as well. Kudos.