Satay Chicken Curry (Malaysian)
User Reviews
5
Satay Chicken Curry (Malaysian)
Description
This recipe uses a homemade satay seasoning blend of coriander, cumin, turmeric, paprika, curry powder, chili powder, and other spices to marinate chicken thigh pieces along with grated onion. The chicken is then seared to lock in juices. The sauce is created by sautéing aromatics and the remaining satay seasoning, blending with chicken broth and peanuts, and simmering with coconut milk and peanut butter to achieve a smooth, rich consistency.
Ingredients like kecap manis and dark soy sauce add depth and sweetness, while lime juice provides acidity. Optional flavor infusions include kaffir lime leaves or smashed lemongrass for fragrant complexity. The sauce yields a nutty, creamy curry with a mild yet warming heat. The dish is typically served with jasmine or brown rice and pairs well with fresh cucumber and tomato wedges or Asian-inspired salads.
The recipe includes detailed preparation of lemongrass and notes on chili spice levels, protein substitutions such as beef or prawns, storage for leftovers, and tips for cooking variations to maintain tenderness and flavor balance.
Ingredients
Satay Seasoning
- 1 1/2 tsp Coriander
- 1 1/2 tsp cumin powder
- 1 1/2 tsp Turmeric
- 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
Chicken
- 750g / 1.5 lb chicken thigh fillet , cut into bite size pieces (Note 2)
- 1/2 onion (brown, white or yellow), grated
Satay Sauce
- 2 tbsp neutral cooking oil separated, generic cooking oil
- 3 - 6 Bird's eye chilli finely chopped (Note 3, or other small hot red chillies
- 1/4 cup onion (brown, white or yellow), finely diced (~ 1/4 onion)
- 4 garlic minced, cloves
- 1 cup chicken broth or stock
- 3/4 cup peanuts chopped, separated, roasted unsalted
- 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
Flavour Infusion - choose ONE:
- 3 kaffir lime leaves
- 1 lemongrass white part only, smashed to burst open (Note 6, stalk
Garnish (choices)
- peanuts , chopped
- Coriander leaves aka cilantro leaves
- Chili pepper fresh, finely chopped
Instructions
- Combine Satay Seasoning ingredients in a small bowl.
Marinate & Cook Chicken:
- 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)
- 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.
Satay Sauce:
- 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.
- Satay Seasoning - Add remaining Satay Seasoning and cook for 1 minute.
- 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.
- Add remaining ingredients into sauce - Add remaining 1/4 cup peanuts, kecap manis, dark soy sauce, coconut milk and peanut butter. Stir to combine.
- 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.
- Simmer - Bring to simmer, turn heat down to medium low and simmer for 15 minutes until thickened.
- 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.
Notes
- Use pure ground chili powder, not the mixed blend labeled "Chili Powder" in the US; cayenne pepper is a suitable substitute.
- Thigh fillets are preferred for tenderness; adjust cooking time if using chicken breast or tenderloin to avoid dryness.
- The sauce works well with other proteins like beef, prawns, or pork with minor adjustments to cooking.
- Adjust chili quantity to taste; the recipe includes options for mild to spicy heat levels.
- Kecap Manis and dark soy sauce contribute sweetness and deep color; homemade kecap manis can be made by reducing soy sauce and brown sugar.
- Fresh kaffir lime leaves or smashed lemongrass add authentic aroma; lemongrass paste can substitute if fresh is unavailable.
- Store the curry refrigerated for 4-5 days or freeze for longer storage; reheat gently, thinning the sauce if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 6 people
Amount Per Serving
Calories 600 kcal
% Daily Value*
| Calories | 600cal | 30% |
| Carbohydrates | 17g | 6% |
| Protein | 40g | 80% |
| Fat | 44g | 68% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 143mg | 48% |
| Sodium | 1034mg | 43% |
| Potassium | 909mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 546IU | 11% |
| Vitamin C | 5mg | 6% |
| Calcium | 75mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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