Satay Chicken Curry is a delicious Malaysian dish that combines the rich flavors of chicken satay with a creamy curry sauce. This recipe captures the essence of Malaysian cuisine, using aromatic spices and creamy coconut milk to create a dish that is both comforting and full of flavor. Whether you’re preparing a weeknight dinner or entertaining guests, Satay Chicken Curry is sure to impress and satisfy.

Why Make This Recipe

There are many reasons to make Satay Chicken Curry. First, it’s a crowd-pleaser with its delightful blend of spices and creamy texture. Secondly, it’s relatively easy to prepare, even for those who are new to cooking. The marinated chicken absorbs all the wonderful flavors, making it tender and tasty. Plus, cooking with fresh ingredients and spices means you can customize the heat level to your preference. Serve it over rice, and you’ll have a complete meal that is satisfying and delicious.

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 chili powder (adjust to taste, 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 (grated)
2 tbsp oil (separated)
3 – 6 birds eye chilies (finely chopped)
1/4 cup onion (finely diced)
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 / 14 oz coconut milk (preferably full fat)
2 tbsp peanut butter (pure or spread)
2 tbsp lime juice (to taste)
3 kaffir lime leaves
1 lemongrass stalk (white part only, smashed)
Peanuts (chopped, for garnish)
Cilantro/coriander leaves (for garnish)
Fresh chili (finely chopped, for garnish)

Directions:

Combine Satay Seasoning: In a small bowl, combine the satay seasoning ingredients.
Marinate Chicken: In a bowl, mix the chicken with 3 1/2 tablespoons of the satay seasoning and the grated onion. Let it marinate for at least three hours, or ideally overnight, but a minimum of 20 minutes is fine.
Cook Chicken: In a non-stick skillet over high heat, heat 1 tablespoon of oil. Cook the marinated chicken in two batches until browned but still raw inside. Transfer to a bowl and keep warm.
Sauté Aromatics: Reduce heat to medium and add 1 tablespoon of oil to the skillet. Add the chilies, diced onion, and minced garlic. Sauté until the onion becomes translucent, about 2 minutes.
Add Satay Seasoning: Add the remaining satay seasoning and cook for 1 minute.
Blitz: Transfer the mixture to a blender, adding the chicken stock and half of the chopped peanuts. Blend until smooth but leave some chunky bits. Pour back into the skillet.
Combine Ingredients: Add the rest of the chopped peanuts, kecap manis, dark soy sauce, coconut milk, and peanut butter. Stir to combine.
Add Aromatics: Crush the kaffir lime leaves to release the flavor and add them, or add the lemongrass and cooked chicken to the sauce.
Simmer: Bring to a simmer and reduce heat to medium-low. Cook for about 15 minutes until thickened.
Serve: Taste and add lime juice as needed. Serve over rice and garnish with chopped peanuts, cilantro, and more chilies if desired.

How to Serve Satay Chicken Curry

Serve Satay Chicken Curry over a bed of jasmine rice, white rice, or brown rice. The rice soaks up the creamy sauce, making each bite satisfying. You can also add steamed veggies on the side for a complete meal.

How to Store Satay Chicken Curry

You can store leftover Satay Chicken Curry in an airtight container in the refrigerator for up to three days. To reheat, warm it on the stovetop or microwave until heated through. It may thicken upon standing, so stir in a little chicken broth or water if necessary.

Tips to Make Satay Chicken Curry

Marinate Longer: For deeper flavors, let the chicken marinate overnight.
Adjust Spice Level: Modify the chili powder and fresh chilies to suit your taste.
Add Greens: For a healthier touch, toss in some spinach or green beans at the end for added color and nutrition.

Variation

Feel free to substitute chicken with shrimp, tofu, or other protein. You can also add vegetables such as bell peppers, carrots, or peas for a more hearty dish.

FAQs

Can I use chicken breast instead of thighs?
Yes, you can use chicken breast, but thighs typically offer more flavor and tenderness.

Is this dish spicy?
The spice level can be adjusted by changing the amount of chili powder and fresh chilies used.

Can I make it ahead of time?
Yes, you can prepare it in advance. Just reheat before serving, and it can taste even better the next day!

Satay Chicken Curry

A delicious Malaysian dish that combines the rich flavors of chicken satay with a creamy curry sauce, perfect for any occasion.

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Prep Time 30

Cook Time 30

Total Time 1

Course Dinner, Main Course

Cuisine Asian, Malaysian

Servings 4 servings

Calories 500 kcal

Ingredients

Satay Seasoning

1.5 tsp coriander
1.5 tsp cumin powder
1.5 tsp turmeric
1.5 tsp paprika (sweet or normal, not smoked or spicy)
1.25 tsp chili powder (adjust to taste, not US 'Chili Powder')
3.5 tsp curry powder (not HOT)
1.25 tsp salt (cooking/kosher or 1 tsp table salt)
2 tsp white sugar

Main Ingredients

750 g chicken thigh fillets (cut into bite-size pieces) 1.5 lb
0.5 onion (grated)
2 tbsp oil (separated)
3-6 pieces birds eye chilies (finely chopped)
1/4 cup onion (finely diced)
4 cloves garlic (minced)
1 cup chicken broth/stock
3/4 cup peanuts, roasted unsalted (chopped, separated)
2 tsp kecap manis
3 tsp dark soy sauce
400 g coconut milk (preferably full fat) 14 oz
2 tbsp peanut butter (pure or spread)
2 tbsp lime juice (to taste)
3 pieces kaffir lime leaves
1 stalk lemongrass (white part only, smashed)
Peanuts (chopped, for garnish)
Cilantro/coriander leaves (for garnish)
Fresh chili (finely chopped, for garnish)

Instructions

Preparation

In a small bowl, combine the satay seasoning ingredients.
In a bowl, mix the chicken with 3 1/2 tablespoons of the satay seasoning and the grated onion. Let it marinate for at least three hours, or ideally overnight, but a minimum of 20 minutes is fine.

Cooking

In a non-stick skillet over high heat, heat 1 tablespoon of oil. Cook the marinated chicken in two batches until browned but still raw inside. Transfer to a bowl and keep warm.
Reduce heat to medium and add 1 tablespoon of oil to the skillet. Add the chilies, diced onion, and minced garlic. Sauté until the onion becomes translucent, about 2 minutes.
Add the remaining satay seasoning and cook for 1 minute.
Transfer the mixture to a blender, adding the chicken stock and half of the chopped peanuts. Blend until smooth but leave some chunky bits. Pour back into the skillet.
Add the rest of the chopped peanuts, kecap manis, dark soy sauce, coconut milk, and peanut butter. Stir to combine.
Crush the kaffir lime leaves to release the flavor and add them, or add the lemongrass and cooked chicken to the sauce.
Bring to a simmer and reduce heat to medium-low. Cook for about 15 minutes until thickened.

Serving

Taste and add lime juice as needed. Serve over rice and garnish with chopped peanuts, cilantro, and more chilies if desired.

Notes

You can store leftover Satay Chicken Curry in an airtight container in the refrigerator for up to three days. To reheat, warm it on the stovetop or microwave until heated through.

Keyword Chicken Curry, comfort food, Malaysian Curry, Satay Chicken Curry, Spicy Chicken Dish