Satay Chicken Curry

This Malaysian Satay Chicken Curry is a rich, aromatic, and comforting dish made with juicy marinated chicken simmered in a deeply flavorful peanut and coconut milk sauce. Unlike traditional satay on skewers, this version is cooked in a skillet and served in curry form—perfect over a bed of fluffy rice. It’s a one-pan dinner that delivers restaurant-quality taste at home.

Why You’ll Love This Recipe

This satay curry recipe blends bold spices with creamy peanut and coconut milk for a luscious sauce that’s both savory and slightly sweet. The chicken is marinated for maximum flavor, and every bite is infused with satay seasoning that clings beautifully to the thick sauce. No fancy ingredients required—just simple pantry staples that come together to create an authentic Malaysian dish that’s both comforting and exotic. It’s also easily adjustable for spice levels, making it family-friendly or fiery-hot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Satay Seasoning:

• 1½ tsp coriander

• 1½ tsp cumin powder

• 1½ tsp turmeric

• 1½ tsp paprika (sweet or regular, not smoked)

• 1¼ tsp chilli powder (not US-style chili powder)

• 3½ tsp mild curry powder

• 1¼ tsp kosher salt (or 1 tsp table salt)

• 2 tsp white sugar

Chicken:

• 750g (1.5 lb) chicken thigh fillets, cut into bite-size pieces

• ½ onion, grated

Satay Sauce:

• 2 tbsp oil, divided

• 3–6 bird’s eye chillies or similar small hot red chillies, finely chopped

• ¼ cup finely diced onion

• 4 garlic cloves, minced

• 1 cup chicken broth

• ¾ cup roasted unsalted peanuts, chopped and divided

• 2 tsp kecap manis (sweet soy sauce)

• 3 tsp dark soy sauce

• 400g (14 oz) coconut milk (preferably full-fat)

• 2 tbsp peanut butter (pure is best, smooth or crunchy)

• 2 tbsp lime juice, to taste

Flavor Infusion – choose one:

• 3 kaffir lime leaves, crushed

• 1 lemongrass stalk (white part only), smashed

Garnish options:

• Chopped peanuts

• Fresh cilantro

• Finely chopped fresh chili

Directions

1. Make Satay Seasoning: Combine all seasoning ingredients in a bowl and set aside.

2. Marinate Chicken: In a large bowl, toss chicken pieces with 3½ tablespoons of the satay seasoning and the grated onion. Let marinate for at least 20 minutes (preferably 3 hours or overnight).

3. Sear the Chicken: Heat 1 tablespoon of oil in a large non-stick skillet over high heat. Cook chicken in two batches until browned but not fully cooked through. Transfer to a bowl and keep warm.

4. Sauté Aromatics: Lower heat to medium. In the same skillet, add remaining 1 tablespoon oil, then sauté chopped chili, diced onion, and garlic until onion is soft and translucent.

5. Add Seasoning: Stir in remaining satay seasoning and cook for 1 minute to release the spices.

6. Blend the Base: Transfer the sautéed mixture to a blender or small food processor. Add chicken broth and ½ cup of chopped peanuts. Blend until mostly smooth but slightly chunky.

7. Simmer the Sauce: Return the sauce to the skillet. Stir in the remaining ¼ cup of peanuts, kecap manis, dark soy sauce, coconut milk, and peanut butter.

8. Add Flavor Infusion & Chicken: Add the chicken back to the pan along with crushed kaffir lime leaves or lemongrass.

9. Cook the Curry: Bring to a simmer over medium-low heat. Simmer gently for about 15 minutes, or until the sauce thickens and the chicken is fully cooked.

10. Finish & Serve: Stir in lime juice to taste. Serve hot over jasmine or white rice. Garnish with chopped peanuts, cilantro, and fresh chili if desired.

Servings and timing

Servings: 5–6 people
Prep Time: 20 minutes
Cook Time: 25 minutes
Marinating Time: Minimum 20 minutes (up to overnight)
Total Time: 45–65 minutes
Calories: Approximately 489 kcal per serving

Variations

• Mild Version: Reduce or omit the fresh chilies and use mild curry powder.

• Spicy Version: Leave the chili seeds in or add chili paste for extra heat.

• Nut-Free: Replace peanuts and peanut butter with sunflower seed butter and toasted seeds (for allergy-friendly adaptation).

• Vegetarian: Use tofu or chickpeas in place of chicken, and vegetable broth instead of chicken stock.

• Grilled Chicken Option: Grill the marinated chicken separately and add it to the sauce just before serving.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop over medium heat or microwave in 30-second intervals, stirring between each. Add a splash of water or coconut milk if the sauce thickens too much.

FAQs

What is the difference between satay and curry?

Satay typically refers to skewered, grilled meat with dipping sauce. This recipe transforms those flavors into a curry format with a rich, pourable sauce perfect for rice.

Can I use chicken breast instead of thighs?

Yes, though thighs are juicier and more flavorful. If using breast, reduce cooking time slightly to avoid dryness.

Is this dish very spicy?

It has a warming heat, but not overwhelming. Adjust the number of chilies to control spice level.

Can I use store-bought satay sauce?

You can, but homemade has much richer, more layered flavors and is worth the extra effort.

What is kecap manis?

It’s a thick, sweet Indonesian soy sauce that adds depth and caramel-like sweetness to the dish. You can substitute with regular soy sauce + a bit of brown sugar.

Can I freeze satay chicken curry?

Yes, let it cool completely and freeze in airtight containers for up to 2 months. Thaw and reheat gently.

What type of peanut butter should I use?

Pure, unsweetened peanut butter is best, but regular smooth or crunchy peanut butter also works well.

Can I skip the food processor step?

For best texture, blending is recommended, but you can leave the sauce chunkier by just mixing thoroughly.

Do I need to use both kaffir lime leaves and lemongrass?

No, just one flavor infusion is enough to give the sauce an aromatic edge. Use whichever you have on hand.

What can I serve with this curry?

Serve with jasmine rice, roti, or steamed vegetables. A side of cucumber salad or Asian slaw also pairs nicely.

Conclusion

This Malaysian Satay Chicken Curry is a bold, flavor-packed dish that brings together the irresistible combination of tender chicken, rich peanut sauce, and fragrant spices. It’s a standout alternative to traditional curries and satay skewers, delivering all the taste of takeout with the satisfaction of homemade. Once you try it, you’ll want to add it to your regular rotation.

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