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.

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.

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.