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
