Satay Chicken Curry (Malaysian)

Satay Chicken Curry (Malaysian)

This curry is all about rich layers of flavour — tender chicken steeped in a fragrant satay spice blend, then gently simmered in a velvety peanut and coconut sauce. The taste is bold, nutty, and creamy, with just enough heat from chillies to give it a warm kick without overwhelming the dish. It’s hearty, aromatic, and every bite delivers that comforting balance of spice and sweetness you’d expect from a well-made Malaysian satay curry.

CuisineMalaysian
CategoryMain Dish
Prep Time20 minutes
Cook Time25 minutes
Rest Time20 minutes
Total Time1 hour 5 minutes
Servings6 servings
DifficultyMedium
Published8/20/2025

Instructions

  1. 1

    In a small bowl, stir together coriander, cumin, turmeric, paprika, chilli powder, curry powder, salt, and sugar.

  2. 2

    Place chicken pieces in a large bowl with 3 1/2 tablespoons of the spice mix and grated onion. Toss well and let it marinate — ideally overnight, but at least 20 minutes if short on time.

  3. 3

    Heat 1 tablespoon of oil in a non-stick pan over high heat. Sear chicken in two batches until browned on the outside but not fully cooked. Remove and keep warm.

  4. 4

    Lower the heat to medium, add the remaining oil, and sauté chillies, diced onion, and garlic until softened and aromatic.

  5. 5

    Sprinkle in the leftover spice mix, stir, and cook for about 1 minute to bring out its aroma.

  6. 6

    Transfer the mixture to a blender with chicken stock and half of the chopped peanuts. Blend until mostly smooth, leaving a little texture. Pour back into the skillet.

  7. 7

    Stir in the remaining peanuts, kecap manis, soy sauce, coconut milk, and peanut butter. Mix until combined and glossy.

  8. 8

    Add kaffir lime leaves or lemongrass along with the seared chicken. Reduce heat and simmer gently for 15 minutes until the sauce thickens and the chicken is tender.

  9. 9

    Finish with lime juice to brighten the flavours. Serve hot with rice, topping with chopped peanuts, fresh coriander, and extra chillies if you like more heat.

Nutrition Information

Calories600
Protein40g
Carbohydrates17g
Total Fat44g
Saturated Fat20g
Polyunsaturated Fat7g
Monounsaturated Fat14g
Trans Fat0g
Cholesterol143mg
Sodium1034mg
Potassium909mg
Fiber4g
Sugar5g
Vitamin A546IU
Vitamin C5mg
Calcium75mg
Iron6mg

Recipe Notes

  • Use pure chilli powder for best flavour. American-style blends often include other spices and will alter the taste. Cayenne pepper works as a good substitute.

  • Thigh fillets stay moist during simmering. Breast or tenderloin can be used, but shorten the cooking time to prevent dryness.

  • Adjust chilli to your spice comfort level. Using 3 chillies gives a mild background heat, while 6 creates a punchier kick. Add gradually and taste as you go.

  • Kecap manis is a sweet soy sauce with a syrupy texture. If you can’t find it, combine equal parts regular soy and brown sugar, simmering until thickened.

  • Dark soy sauce lends deeper colour and a touch of richness. Light soy or all-purpose soy can replace it, though the sauce will look paler.

  • Kaffir lime leaves and lemongrass infuse citrusy perfume into the sauce. Smash the stalk or leaf to release oils before adding. Remove before serving.

  • Even a short marination of 20 minutes adds noticeable depth, but letting the chicken rest overnight intensifies the flavour beautifully.

  • Non-stick pans help prevent the thick marinade from sticking while searing, keeping the surface golden instead of burnt.

  • Pairs well with plain rice, cucumber slices, or a crisp salad. The freshness cuts through the richness of the peanut sauce.

  • Keeps well refrigerated for 4–5 days or frozen for later. Reheat gently, adding a splash of water if the sauce thickens too much during storage.

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