Chicken Satay Curry with Noodles

Chicken Satay Curry
  • Prep time 120mins
  • Cook time 10mins
  • Serves 6
  • Cost per serving £1.65
  • easy
  • Prep time 120mins
  • Cook time 10mins
  • Serves 6
  • Cost per serving £1.65
  • easy

A super quick and easy recipe that the whole family will love. This delicious Chicken Satay Curry with Noodles is full of colourful veggies and protein and can be made as mild (or as spicy) as you like. This weeknight favourite takes just 10 minutes to put together using our Ready Cooked Chicken Breast. Using our frozen cooked chicken speeds up cooking times when you’re in a hurry, just defrost and go! It also means the hob is on for less, saving on those energy bills. Win-win! See method

What you’ll need


  • Iceland Ready Cooked Sliced Chicken Breast 400g
  • 100g Sun Pat Peanut Crunchy Butter
  • 1 tin of Coconut Milk
  • 1 lime (1tbsp squeezed of juice)
  • 1 cup of Iceland Frozen Diced Onions
  • 3 cups of Iceland Frozen Mixed peppers
  • 2 cups of Iceland Frozen Broccoli Florets
  • Iceland Frozen Coriander
  • Iceland Frozen Garlic
  • Blue Dragon Medium Egg Fried Noodles

From The Cupboard

  • 1 tbsp Vegetable Oil
  • 2 tbsp Soy Sauce
  • Sriracha Sauce

Find Key Ingredients Here


• Frying pan / wok
• Two saucepans
• Spoon


  1. Defrost the chicken pieces in a fridge for 8 hours or at room temperature for 2 hours if you’re in a hurry. I love to get these out in the morning before the school run and they’re ready for teatime!
  2. When ready, bring two small pans of water to the boil for the noodles and the broccoli.
  3. Drop the noodle nests into one pan and soak them for 5 minutes. Note that you don’t need to keep the hob on for these! Boiling water on top is just fine, just remember to stir frequently to separate the noodles.
  4. Whilst the noodles are soaking, simmer the broccoli.
  5. In a large frying pan or wok, add a tbsp of vegetable oil and stir fry the onions, coriander, peppers and garlic in a large frying pan on a high heat for 4 minutes.
  6. Stir in the coconut milk, peanut butter, soy sauce and sriracha sauce (adapt the amount to how spicy you’d like it!)
  7. Drain the broccoli and add to the pan, stirring frequently.
  8. Add the defrosted chicken pieces and heat through for another minute.
  9. Drain the noodles, divide into portions and serve with the curry. Garnish with extra coriander or a squeeze of lime.