This satay chicken flatbread is one of those recipes where the sauce does all the talking. It’s creamy, nutty and so easy to make – and honestly I could eat it with a spoon straight from the bowl. The secret ingredient is Mayflower Chinese curry powder, which gives it that warm, slightly spiced depth that makes it taste like a proper restaurant satay.
I’ve served mine on flatbreads with shredded lettuce and cucumber, which keeps it fresh and light – but this works just as well in a wrap or alongside rice if you prefer.
This recipe is part of my eat well for £4 series – coming in at around £4 per portion and made with ingredients you can grab from any supermarket.
How to make satay chicken flatbreads:
Scroll down for the full recipe card and ingredient list.
1. Start with the sauce – add the curry powder, water and soy sauce to a bowl and microwave until hot, then mix well until smooth. You can add more water at any stage depending on your peanut butter
Stir in the peanut butter, yogurt and a squeeze of lime until smooth and creamy. Taste and adjust – more peanut butter for richness, more curry powder for heat. Set aside 2 tbsp of the sauce for marinating
2. Trim the chicken thighs, coat in the reserved sauce and thread onto skewers
3. Cook in the air fryer, oven or BBQ until cooked through and slightly charred – then brush over a little extra sauce at the end
4. Lay your flatbread out and top with shredded lettuce and sliced cucumber
5. Load the skewers on top and drizzle over the rest of the satay sauce, then scatter over fresh coriander to serve
Satay Chicken Flatbreads
These Satay Chicken Flatbreads are packed with juicy marinated chicken, crisp salad and a creamy satay-style curry sauce made with Mayflower Chinese Curry Powder — perfect for an easy fakeaway dinner.
Ingredients
- 1 pack chicken thighs
- 2 flatbreads
- Handful lettuce + cucumber
- For the sauce:
- 1 tbsp Mayflower Chinese curry powder (medium)
- 2 tbsp water
- 1 tsp soy sauce
- 1–2 tbsp peanut butter
- 1 tbsp plain yogurt (Greek or natural)
- Squeeze of lime juice
Instructions
- Add the curry powder, water and soy sauce to a bowl and microwave until hot, then mix well so it’s smooth. You can add more water at any stage if needed, texture will depend on your peanut butter!
- Stir in the peanut butter, yogurt and a squeeze of lime juice until smooth
- Taste and adjust, add more peanut butter for richness or curry powder for heat
- Set aside 2 tbsp of the sauce to marinate the chicken
- Trim the chicken thighs, coat in the sauce and thread onto skewers
- Cook in the air fryer, oven or BBQ until cooked through and slightly charred
- Brush over a little extra sauce at the end
- Load into flatbreads with lettuce and cucumber, then drizzle over the rest of the sauce
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Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 405Total Fat 11gSaturated Fat 3gUnsaturated Fat 8gCholesterol 84mgSodium 726mgCarbohydrates 53gFiber 6gSugar 2gProtein 25g
Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!
