Chicken Satay Curry (Malaysian)

Chicken Satay Curry (Malaysian)

20 minutes mins
Recipe video above. Forget skewers - THIS is how you get a satay fix! This Malaysian Chicken Satay Curry features chicken marinated in a homemade satay seasoning, simmered in a heady peanut satay sauce that's coconuty and heavily seasoned. Truly restaurant quality. Yet -simple. No hunting down unsual ingredients!Spice level: Pretty warm buzz but not that spicy. If concerned, read note 1 & 3 for how to play it safe with the chilli!Adapted from a Satay recipe by a Malaysian chef and the Satay Sauce from Chinta Ria, a popular Sydney Asian restaurant - refer Note 10.

Ingredients

  • 1 1/2 tsp coriander
  • 1 1/2 tsp cumin powder
  • 1 1/2 tsp tumeric
  • 1 1/2 tsp paprika

    sweet or normal, not smoked or spicy

  • 1 1/4 tsp chilli powder
    adjust to taste, not US "Chili Powder", Note 1
  • 3 1/2 tsp curry powder

    not HOT, any, Malaysian, generic, Clives of India, Keens

  • 1 1/4 tsp salt

    cooking / kosher, or 1 tsp table salt

  • 2 tsp white sugar
  • 750g / 1.5 lb chicken thigh fillets

    cut into bite size pieces, Note 2

  • 1/2 onion

    grated, brown, white or yellow

  • 2 tbsp oil

    separated

  • 3 - 6 birds eye chillies or other small hot red chillies

    finely chopped, Note 3

  • 1/4 cup onion

    finely diced, brown, white or yellow

  • 4 garlic cloves

    minced

  • 1 cup chicken broth / stock
  • 3/4 cup peanuts

    roasted unsalted, , chopped, separated

  • 2 tsp kecap manis

    Note 4

  • 3 tsp dark soy sauce

    Note 5

  • 400g / 14oz coconut milk

    preferably full fat but light will be ok

  • 2 tbsp peanut butter

    pure best but spread ok too, crunchy or smooth

  • 2 tbsp lime juice
    to taste
  • 3 kaffir lime leaves
  • 1 lemongrass stalk

    white part only, smashed to burst open, Note 6

  • Peanuts

    chopped

  • Cilantro / coriander leaves
  • Fresh chilli

    finely chopped

Directions

  1. 1

  2. 2

    Combine Satay Seasoning ingredients in a small bowl.

  3. 3

    Marinate & Cook Chicken:

  4. 4

    Marinate - Combine chicken with 3 1/2 TABLESPOONS Satay Seasoning and onion in a bowl. Marinate for at least 3 hours, preferably overnight, minimum 20 minutes (Note 6)

  5. 5

    Cook - Heat 1 tbsp oil in a non stick skillet over high heat (Note 7). Cook chicken in 2 batches until browned all over but still raw inside. Transfer to bowl, cover and keep warm.

  6. 6

    Satay Sauce:

  7. 7

    Saute aromatics - Using the same skillet, turn heat down to medium and heat 1 tbsp oil. Add chill, onion and garlic cloves. Sauté until onion is translucent - around 2 minutes.

  8. 8

    Satay Seasoning - Add remaining Satay Seasoning and cook for 1 minute.

  9. 9

    Blitz - Transfer to a blender or small food processor (I use a Nutribullet). Add chicken stock and 1/2 cup of the peanuts (rest gets added later). Puree until pretty smooth - some peanut chunks can remain. Pour mixture back into the skillet.

  10. 10

    Add remaining ingredients into sauce - Add remaining 1/4 cup peanuts, kecap manis, dark soy sauce, coconut milk and peanut butter. Stir to combine.

  11. 11

    Add kaffir lime or lemongrass - Crush kaffir lime leaf in hand a bit (to break leaf to release the flavour). Add kaffir lime leaf OR lemongrass and chicken to sauce.

  12. 12

    Simmer - Bring to simmer, turn heat down to medium low and simmer for 15 minutes until thickened.

  13. 13

    Serve - Add lime juice to taste. Serve with rice (jasmine, white rice or brown rice). Garnish with peanuts, cilantro/coriander leaves and more chilli if desired. See Note 9 for suggested sides.

Chicken Satay Curry (Malaysian)

Chicken Satay Curry (Malaysian)

20 min20 minutes mins

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About this Recipe

Craving that incredible satay flavor but without the fuss of skewers? This Malaysian Chicken Satay Curry delivers all the authentic, restaurant-quality taste right to your home kitchen, using ingredients you can find at any grocery store. It's the ultimate satay fix, reimagined.

The genius of this recipe lies in its carefully seasoned chicken, which soaks up a homemade satay spice blend before simmering directly in a rich, coconuty peanut sauce. This method, adapted from a Malaysian chef and a renowned Sydney restaurant's satay sauce, ensures every bite is packed with deep, complex flavor. It's a simple, streamlined approach that skips the grilling but keeps all the deliciousness.

Prepare for a deeply aromatic and savory experience, with tender chicken bathed in a thick, luxurious peanut sauce that balances sweet, savory, and a warm, comforting spice. You'll taste the layered flavors of coriander, cumin, and turmeric mingling with rich coconut and roasted peanuts. It offers a pretty warm buzz of spice, but you can adjust the chilli to your preference, ensuring a delightful heat that's never overpowering. You'll be amazed at how quickly this restaurant-quality dish comes together.

This Chicken Satay Curry is quite versatile for your pantry and palate. You can easily adjust the spice level by varying the amount of chilli powder and fresh birds eye chillies. While chicken thigh fillets are recommended for their tenderness, feel free to use your preferred cut. For the sauce, either full-fat or light coconut milk will yield excellent results, and both pure or spread peanut butter, crunchy or smooth, will create that signature richness. You can even experiment with different types of curry powder, as the recipe suggests a non-hot variety like Malaysian, generic, Clives of India, or Keens.

This Malaysian Chicken Satay Curry is perfect for a satisfying weeknight meal or an impressive dinner party. Serve it alongside fluffy rice to soak up every drop of that incredible sauce, garnished with fresh cilantro and a sprinkle of chopped peanuts and fresh chilli for an extra flourish.

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