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