Why I Love This Recipe
I love this recipe because it delivers the bold, nutty, and slightly spicy flavors of satay in curry form—no skewers, no grilling, no fuss. The chicken absorbs all the warm spices during a quick marinade, and the sauce is a velvety mix of peanuts, coconut milk, and fragrant aromatics like garlic, chilli, and lemongrass or lime leaves. It’s the kind of dish I serve with jasmine rice and simple vegetables to make a full, balanced meal that still feels indulgent.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Satay Seasoning:
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1½ teaspoons ground coriander
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1½ teaspoons cumin powder
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1½ teaspoons turmeric
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1½ teaspoons sweet or regular paprika
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1¼ teaspoons chilli powder (not US chili blend)
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3½ teaspoons curry powder (mild, Malaysian or generic)
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1¼ teaspoons cooking/kosher salt
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2 teaspoons white sugar
Chicken:
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750g (1.5 lb) chicken thigh fillets, cut into bite-sized pieces
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½ onion, grated
Satay Sauce:
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2 tablespoons oil (divided)
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3–6 bird’s eye chillies or small hot red chillies, finely chopped
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¼ cup finely diced onion
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4 garlic cloves, minced
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1 cup chicken broth or stock
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¾ cup roasted unsalted peanuts, chopped (½ cup for blending, ¼ cup added later)
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2 teaspoons kecap manis (sweet soy sauce)
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3 teaspoons dark soy sauce
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400g (14 oz) coconut milk
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2 tablespoons peanut butter
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2 tablespoons lime juice, to taste
Flavour Infusion (choose one):
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3 makrut lime leaves (lightly crushed)
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1 lemongrass stalk, white part only, smashed
Garnishes:
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Chopped peanuts
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Fresh coriander (cilantro) leaves
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Fresh chopped chilli (optional)
Directions
Step 1: Marinate the Chicken
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I mix all the Satay Seasoning ingredients in a bowl.
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I combine the chicken with 3½ tablespoons of the seasoning and the grated onion. I marinate it for at least 20 minutes (3 hours or overnight is best).
Step 2: Sear the Chicken
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In a nonstick skillet, I heat 1 tablespoon of oil over high heat.
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I cook the chicken in two batches until browned but still slightly undercooked inside. I transfer it to a bowl and keep it covered.
Step 3: Make the Satay Sauce
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In the same skillet, I reduce the heat to medium and add the remaining oil.
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I sauté the chillies, onion, and garlic for about 2 minutes until translucent.
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I add the remaining satay seasoning and stir for 1 minute.
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I transfer this to a blender with the chicken stock and ½ cup of chopped peanuts, and blend until mostly smooth.
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I return the sauce to the pan, then stir in the remaining ¼ cup peanuts, kecap manis, dark soy sauce, coconut milk, and peanut butter.
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I add either the lime leaves or smashed lemongrass.
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I add the chicken back into the sauce and simmer gently for about 15 minutes until thickened and the chicken is cooked through.
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Just before serving, I stir in lime juice to brighten the flavor.
Step 4: Serve
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I serve it hot with jasmine rice, and top with chopped peanuts, coriander, and extra chilli if I want more heat.
Servings and timing
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Servings: 5–6
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Prep Time: 20 minutes
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Cook Time: 25 minutes
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Marinating Time: Minimum 20 minutes (longer is better)
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Total Time: About 1 hour (including minimum marinating)
Variations
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Use beef or prawns: I swap the chicken for beef (longer cooking time) or prawns (add them at the end).
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Make it vegetarian: I use tofu and vegetable broth, and skip the fish-based sauces.
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Adjust the heat: I reduce or omit the fresh chillies and add a dash of chilli powder at the end if needed.
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Add vegetables: Bell peppers, snap peas, or green beans go well in the sauce.
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Nut-free: I use sunflower seed butter instead of peanut butter and omit peanuts if needed.
Storage/Reheating
I store leftovers in the fridge for up to 4–5 days. The sauce thickens beautifully overnight, and I reheat it gently on the stove or in the microwave. It also freezes well—I just thaw, stir, and reheat, adding a splash of water or stock if it’s too thick.
FAQs
Is this dish spicy?
It has a warm heat from the chilli powder and fresh chillies, but I can control the spice level easily. For mild heat, I use fewer chillies or none at all.
Can I skip the peanut butter?
I don’t recommend it—the peanut butter helps smooth the sauce and adds depth. If I want to skip peanuts altogether, I substitute with almond or sunflower seed butter.
What’s the best chicken to use?
Chicken thighs stay juicy and absorb flavor well. I can use breast, but I only simmer it for about 5 minutes to avoid drying it out.
Can I use store-bought peanut sauce?
The homemade sauce makes a huge difference. Store-bought versions often lack depth and balance. But in a pinch, I’ll doctor it up with extra garlic, lime, and chilli.
What goes well with satay curry?
I serve it with jasmine or white rice and a simple salad—cucumbers, tomato wedges, or an Asian slaw balance the richness.
Conclusion
This Satay Chicken Curry is bold, creamy, and packed with the warm, nutty flavors I love in Malaysian cooking. It’s the perfect dish when I want something comforting but still vibrant and exciting. Best of all, it comes together easily at home and tastes even better than takeout. Once I tried this version, I never looked back.
Print
Satay Chicken Curry (Malaysian)
- Total Time: ~1 hour
- Yield: 5–6 servings
- Diet: Gluten Free
Description
Bold, creamy, and loaded with peanut flavor, this Malaysian-style Satay Chicken Curry is simmered in a rich coconut peanut sauce. Easy, authentic, and restaurant-worthy!
Ingredients
Satay Seasoning:
1½ tsp ground coriander
1½ tsp cumin powder
1½ tsp turmeric
1½ tsp sweet or regular paprika
1¼ tsp chilli powder (not US chili blend)
3½ tsp curry powder (mild, Malaysian or generic)
1¼ tsp cooking/kosher salt
2 tsp white sugar
Chicken:
750g (1.5 lb) chicken thigh fillets, cut into bite-sized pieces
½ onion, grated
Satay Sauce:
2 tbsp oil (divided)
3–6 bird’s eye chillies or small hot red chillies, finely chopped
¼ cup finely diced onion
4 garlic cloves, minced
1 cup chicken broth or stock
¾ cup roasted unsalted peanuts, chopped (½ cup for blending, ¼ cup added later)
2 tsp kecap manis (sweet soy sauce)
3 tsp dark soy sauce
400g (14 oz) coconut milk
2 tbsp peanut butter
2 tbsp lime juice, to taste
Flavour Infusion (choose one):
3 makrut lime leaves, lightly crushed
1 lemongrass stalk, white part only, smashed
Garnishes:
Chopped peanuts
Fresh coriander (cilantro) leaves
Fresh chopped chilli (optional)
Instructions
Marinate the Chicken:
Mix all Satay Seasoning ingredients. Combine chicken with 3½ tbsp of the seasoning and grated onion. Marinate for at least 20 minutes (3 hours or overnight preferred).
Sear the Chicken:
Heat 1 tbsp oil in a skillet over high heat. Cook chicken in two batches until browned but slightly undercooked. Set aside, covered.
Make the Sauce:
Reduce heat to medium. Add remaining oil to the same skillet. Sauté chillies, onion, and garlic for 2 minutes. Add remaining satay seasoning, stir for 1 minute.
Transfer to a blender with chicken stock and ½ cup peanuts. Blend until mostly smooth.
Return sauce to pan. Add remaining ¼ cup peanuts, kecap manis, dark soy sauce, coconut milk, and peanut butter. Stir.
Add lime leaves or lemongrass, then return chicken to sauce. Simmer gently for 15 minutes until chicken is cooked and sauce thickens.
Stir in lime juice just before serving.
Serve:
Serve hot with jasmine rice. Garnish with chopped peanuts, fresh coriander, and extra chilli if desired.
Notes
Marinating: Longer marinating enhances the flavor—overnight is ideal.
Heat Level: Easily adjustable. Use fewer chillies for a milder version.
Flavor Boost: Lime juice added at the end brightens the whole dish.
Texture Tip: The sauce thickens more as it cools—great for leftovers!
Freezer-Friendly: Freezes well. Reheat with a splash of water or stock.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Stovetop, Simmering
- Cuisine: Malaysian, Southeast Asian
