Satay Chicken Curry (Malaysian)

Why Make This Recipe

Satay Chicken Curry is a delightful dish that brings the vibrant flavors of Malaysian cuisine right to your kitchen. This recipe is perfect for those who enjoy a mix of spicy, savory, and sweet flavors. It’s an easy-to-make meal that impresses family and friends, making it a go-to option for gatherings. Plus, the combination of tender chicken, aromatic spices, and creamy coconut milk creates a comforting and satisfying curry that everyone will love.

How to Make Satay Chicken Curry

Ingredients

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, note: not US "Chili Powder")
3 1/2 tsp curry powder (not HOT)
1 1/4 tsp salt (cooking/kosher or 1 tsp table salt)
2 tsp white sugar
750g / 1.5 lb chicken thigh fillets, cut into bite-size pieces
1/2 onion (brown, white, or yellow), grated
2 tbsp oil, separated
3 – 6 birds eye chilies or other small hot red chilies, finely chopped
1/4 cup onion (brown, white, or yellow), finely diced (~ 1/4 onion)
4 garlic cloves, minced
1 cup chicken broth/stock
3/4 cup peanuts, roasted unsalted, chopped, separated
2 tsp kecap manis
3 tsp dark soy sauce
400g / 14oz coconut milk (preferably full fat)
2 tbsp peanut butter (pure best, but spread okay too)
2 tbsp lime juice (to taste)
3 makrut lime leaves (formerly kaffir lime leaves)
1 lemongrass stalk (white part only, smashed to burst open)
Peanuts, chopped (for serving)
Cilantro/coriander leaves (for serving)
Fresh chili, finely chopped (for serving)

Directions

Combine the Spices: In a small bowl, mix the coriander, cumin, turmeric, paprika, chilli powder, curry powder, salt, and white sugar. This is your satay seasoning mix.
Marinate the Chicken: In a large bowl, add the chicken pieces and grated onion. Sprinkle the satay seasoning over the chicken, mixing well to coat. Allow it to marinate for at least 30 minutes.
Cook the Chicken: Heat 1 tablespoon of oil in a large pan over medium heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
Prepare the Satay Sauce: In the same pan, add the remaining tablespoon of oil. Sauté the finely diced onion, garlic, and chilies until fragrant. Then, pour in the chicken broth, coconut milk, and peanut butter. Stir well to combine.
Finish the Dish: Add the cooked chicken back to the pan along with kecap manis, dark soy sauce, lime juice, makrut lime leaves, and lemongrass. Simmer everything together for about 10 minutes, allowing the flavors to meld.

How to Serve Satay Chicken Curry

Serve the Satay Chicken Curry hot, garnished with chopped peanuts, cilantro leaves, and fresh chili. It pairs wonderfully with steamed rice or roti for a wholesome meal.

How to Store Satay Chicken Curry

You can store leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply warm it on the stove or in the microwave until heated through.

Tips to Make Satay Chicken Curry

Adjust the level of chili depending on your heat preference, as some may find the birds eye chilies quite spicy.
Using full-fat coconut milk will give you a richer curry, but light coconut milk works fine too.
For a more intense flavor, let the chicken marinate overnight in the fridge.

Variation

For a vegetarian option, replace the chicken with tofu or mixed vegetables. You can also use different nuts or nut butters for a unique twist.

FAQs

1. Can I make this dish in advance?
Yes! Satay Chicken Curry tastes even better the next day. You can prepare it a day in advance, let it cool, and store it in the refrigerator.

2. What if I can’t find makrut lime leaves?
If you can’t find them, you can skip them or use a bit of lime zest as a substitute for a citrus touch.

3. How can I make this dish lower in calories?
You can use skinless chicken breast instead of thigh fillets and light coconut milk to reduce calories while still keeping the flavor.