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Satay Chicken Curry

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This Malaysian Satay Chicken Curry features tender chicken thigh pieces marinated in bold spices, then simmered in a rich, creamy peanut and coconut-based satay sauce. Bursting with flavor and heat, it’s an easy one-pan dinner that delivers restaurant-quality results without the need for skewers or unusual ingredients.

  • Total Time: 45 minutes
  • Yield: 5–6 servings

Ingredients

    • Satay Seasoning:
    • 1½ tsp coriander
    • 1½ tsp cumin powder
    • 1½ tsp turmeric
    • 1½ tsp paprika (sweet or regular)
    • 1¼ tsp chilli powder (not US chili blend)
    • 3½ tsp curry powder (mild)
    • 1¼ tsp 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, separated
    • 3–6 bird’s eye chillies, finely chopped
    • ¼ cup onion, finely diced
    • 4 garlic cloves, minced
    • 1 cup chicken broth/stock
    • ¾ cup roasted unsalted peanuts, chopped and divided
    • 2 tsp kecap manis
    • 3 tsp dark soy sauce
    • 400g / 14 oz coconut milk (preferably full-fat)
    • 2 tbsp peanut butter (pure or regular)
    • 2 tbsp lime juice, to taste
    • Flavour Infusion (choose one):
    • 3 kaffir lime leaves or 1 lemongrass stalk (white part only, smashed)

 

  • Garnish (optional):
  • Chopped peanuts
  • Fresh cilantro/coriander leaves
  • Finely chopped fresh chilli

Instructions

  1. In a small bowl, combine all Satay Seasoning ingredients.
  2. Marinate the Chicken: In a bowl, mix chicken with 3½ tbsp of the Satay Seasoning and grated onion. Marinate for at least 20 minutes (preferably overnight).
  3. Cook Chicken: Heat 1 tbsp oil in a large non-stick skillet over high heat. Sear chicken in 2 batches until browned but not fully cooked. Transfer to a bowl and keep warm.
  4. Start Satay Sauce: In the same skillet, reduce heat to medium. Add remaining 1 tbsp oil, chopped chillies, diced onion, and minced garlic. Sauté for 2 minutes until onion is translucent.
  5. Add remaining Satay Seasoning and sauté for 1 minute.
  6. Transfer mixture to a blender or food processor. Add chicken stock and ½ cup of the peanuts. Blend until mostly smooth, with small peanut chunks remaining. Return to skillet.
  7. Add remaining ¼ cup peanuts, kecap manis, dark soy sauce, coconut milk, and peanut butter. Stir to combine.
  8. Add crushed kaffir lime leaves or smashed lemongrass and return the chicken to the skillet. Stir to coat.
  9. Bring to a simmer over medium-low heat. Simmer for 15 minutes or until sauce thickens and chicken is fully cooked.
  10. Stir in lime juice to taste. Serve hot with jasmine or white rice.
  11. Garnish with additional peanuts, cilantro, and fresh chillies if desired.

Notes

  • Adjust the number of chillies for desired spice level.
  • Curry powder should be mild (not hot).
  • Kecap manis adds sweetness and depth—substitute with soy sauce + sugar if unavailable.
  • Use a Nutribullet or small food processor for smooth blending.
  • Great served with jasmine rice, roti, or steamed vegetables.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Malaysian
  • Diet: Halal

Nutrition

  • Serving Size: 1 serving
  • Calories: 489
  • Sugar: 7g
  • Sodium: 620mg
  • Fat: 35g
  • Saturated Fat: 15g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 110mg

Find it online: https://recipeteach.com/satay-chicken-curry/