Description
Indulge in the rich and flavorful Chicken Satay Curry, a delicious Malaysian dish combining tender chicken with a creamy peanut sauce and aromatic spices.
Ingredients
Scale
- 1 1/2 tsp coriander
- 1 1/2 tsp cumin powder
- 1 1/2 tsp turmeric
- 1 1/2 tsp paprika
- 1 1/4 tsp chilli powder
- 3 1/2 tsp curry powder
- 1 1/4 tsp salt
- 2 tsp white sugar
- 750g chicken thigh fillets
- 1/2 onion
- 2 tbsp oil
- 3–6 birds eye chillies
- 1/4 cup onion
- 4 garlic cloves
- 1 cup chicken broth
- 3/4 cup peanuts
- 2 tsp kecap manis
- 3 tsp dark soy sauce
- 400g coconut milk
- 2 tbsp peanut butter
- 2 tbsp lime juice
- 3 makrut lime leaves or 1 lemongrass stalk
- peanuts for garnish
- cilantro for garnish
- fresh chilli for garnish
Instructions
- In a bowl, mix coriander, cumin powder, turmeric, paprika, chilli powder, curry powder, salt, and sugar to create the satay seasoning. Add chicken pieces and grated onion, mix well, and let marinate for at least 30 minutes.
- In a large skillet, heat 1 tbsp oil over medium heat and sauté the finely diced onion and garlic until translucent. Add the marinated chicken and cook until browned.
- Discard excess oil, then add the chopped chillies, chicken broth, chopped peanuts (reserve some for garnish), kecap manis, and dark soy sauce. Stir to combine.
- Pour in the coconut milk and peanut butter, stirring until smooth. Add the chosen flavour infusion (lime leaves or lemongrass), and simmer for 20 minutes, stirring occasionally.
- Adjust seasoning with lime juice and salt to taste. Serve hot, garnished with chopped peanuts, cilantro, and fresh chilli.
Notes
Note 1: Make sure to use a suitable chilli powder, not the US version. Note 2: Chicken breast can be used if preferred. Note 3: Adjust the number of chillies based on your heat preference. Note 4: Kecap manis is a sweet soy sauce; use regular soy sauce if unavailable. Note 5: Dark soy sauce is thicker and sweeter than regular soy sauce. Note 6: Makrut lime leaves add a distinct citrus flavor, while lemongrass gives a refreshing touch. Note 7: Smash the lemongrass to release its oils.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: stovetop
- Cuisine: Malaysian
Nutrition
- Serving Size: About 1½ cups
- Calories: 620 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 42 g
- Saturated Fat: 16 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 145 mg
Keywords: Chicken Satay Curry, Malaysian curry, chicken recipe, satay sauce, Asian cuisine