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Satay Chicken Curry (Malaysian) Recipe

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3.8 from 14 reviews

This Malaysian Satay Chicken Curry combines tender marinated chicken thigh pieces with a rich, creamy peanut curry sauce flavored with aromatic spices, lemongrass, makrut lime leaves, and a touch of heat from chillies. Cooked on the stovetop and finished with fresh lime juice and garnishes, this flavorful dish is perfect when served with jasmine or brown rice for a satisfying meal.

Ingredients

Satay Seasoning

  • 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, not US “Chili Powder”)
  • 3 1/2 tsp curry powder (not HOT; any Malaysian, generic, Clives of India, or Keens)
  • 1 1/4 tsp salt (cooking/kosher or 1 tsp table salt)
  • 2 tsp white sugar

Chicken and Marinade

  • 750g / 1.5 lb chicken thigh fillets, cut into bite size pieces
  • 1/2 onion (brown, white or yellow), grated
  • 3 1/2 TABLESPOONS Satay Seasoning (from above)

Cooking and Satay Sauce

  • 2 tbsp oil, separated
  • 3–6 birds eye chillies or other small hot red chillies, 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 (divided into 1/2 cup and 1/4 cup)
  • 2 tsp kecap manis
  • 3 tsp dark soy sauce
  • 400g / 14oz coconut milk (preferably full fat but light will be ok)
  • 2 tbsp peanut butter (pure best but spread ok too, crunchy or smooth)
  • 2 tbsp lime juice (to taste)
  • 3 makrut lime leaves (formerly kaffir lime leaves)
  • 1 lemongrass stalk, white part only, smashed to burst open (use as alternative to lime leaves)

Garnish

  • Chopped peanuts
  • Cilantro / coriander leaves
  • Fresh chilli, finely chopped (optional)

Instructions

  1. Combine Satay Seasoning: In a small bowl, mix together coriander, cumin powder, turmeric, paprika, chilli powder, curry powder, salt, and white sugar to create the Satay Seasoning blend.
  2. Marinate Chicken: In a bowl, combine the bite-sized chicken thigh pieces with 3 1/2 tablespoons of the Satay Seasoning and the grated 1/2 onion. Mix well and marinate for at least 3 hours, preferably overnight; minimum marination time is 20 minutes.
  3. Cook Chicken: Heat 1 tablespoon of oil in a non-stick skillet over high heat. Cook the chicken in two batches until browned on all sides but still raw inside. Transfer the chicken to a bowl, cover, and keep warm.
  4. Sauté Aromatics: Using the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of oil. Add finely chopped chillies, diced onion, and minced garlic. Sauté for about 2 minutes until the onion turns translucent.
  5. Add Satay Seasoning: Add the remaining Satay Seasoning to the skillet and cook for 1 minute while stirring to release the spices’ aroma.
  6. Blend Sauce Base: Transfer the contents of the skillet to a blender or small food processor. Add the chicken stock and 1/2 cup of chopped peanuts. Puree until mostly smooth, with some peanut chunks remaining for texture. Return the mixture to the skillet.
  7. Add Remaining Sauce Ingredients: Stir in the remaining 1/4 cup peanuts, kecap manis, dark soy sauce, coconut milk, and peanut butter until fully combined.
  8. Add Lime Leaves/Lemongrass and Chicken: Lightly crush the makrut lime leaves with your hand to release their flavor or add the smashed lemongrass stalk. Add these and the cooked chicken pieces back into the skillet.
  9. Simmer: Bring the curry to a gentle simmer, then reduce heat to medium-low. Let it simmer uncovered for about 15 minutes, stirring occasionally, until the sauce thickens.
  10. Finish and Serve: Remove from heat and stir in lime juice to taste. Serve the Satay Chicken Curry hot, garnished with chopped peanuts, cilantro/coriander leaves, and additional fresh chilli if desired. Best served with jasmine, white, or brown rice.

Notes

  • Note 1: Use authentic chilli powder common in Malaysian cuisine, not the American-style chili powder blend which is typically a spice mix.
  • Note 2: Chicken thigh fillets are preferred for tenderness and flavor compared to breast meat.
  • Note 3: Adjust the amount of birds eye chillies according to your heat preference.
  • Note 4: Kecap manis is a sweet soy sauce commonly used in Indonesian and Malaysian cooking; it adds sweetness and depth.
  • Note 5: Dark soy sauce provides color and a rich, salty umami flavor.
  • Note 6: Makrut lime leaves add a distinctive citrus aroma; if unavailable, lemongrass can be used as a substitute.
  • Note 7: Smashed lemongrass releases fragrance and flavor into the curry.
  • Note 8: Marinating the chicken overnight enhances the depth of flavor but a minimum of 20 minutes is necessary to impart essential flavors.
  • Note 9: Serve with steamed jasmine rice, white rice, or brown rice for a complete meal.

Find it online: https://lauracooks.com/satay-chicken-curry-malaysian-recipe/