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Chicken Satay Curry Malaysian in a skillet with creamy peanut coconut sauce and fresh cilantro

Chicken Satay Curry Malaysian

A rich, deeply flavored Malaysian Chicken Satay Curry with homemade satay seasoning and a creamy coconut peanut sauce. No jar pastes, all pantry spices, ready in under 45 minutes.
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Prep Time 20 minutes
Cook Time 25 minutes
Marinating Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 5 portions
Course: Dinner, Main Course
Cuisine: Asian, Malaysian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 tsp ground coriander
  • 1.5 tsp cumin powder
  • 1.5 tsp turmeric
  • 1.5 tsp paprika sweet or regular, not smoked or spicy
  • 1.25 tsp chili powder US readers: substitute with cayenne pepper
  • 3.5 tsp curry powder not hot, any brand
  • 1.25 tsp kosher salt or 1 tsp table salt
  • 2 tsp white sugar
  • 1.5 lb chicken thigh fillets cut into bite-size pieces
  • 0.5 onion grated, for marinade
  • 2 tbsp oil divided
  • 3 birds eye chilies up to 6, finely chopped
  • 0.25 cup onion finely diced, for sauce
  • 4 garlic cloves minced
  • 1 cup chicken broth
  • 0.75 cup roasted unsalted peanuts chopped, divided
  • 2 tsp kecap manis sweet soy sauce, see notes to make your own
  • 3 tsp dark soy sauce can substitute regular soy sauce
  • 14 oz full-fat coconut milk 1 standard can
  • 2 tbsp peanut butter natural preferred
  • 2 tbsp lime juice to taste
  • 3 makrut lime leaves OR 1 lemongrass stalk, white part only, smashed
  • Chopped peanuts, cilantro, fresh chili for garnish, optional

Equipment

  • non-stick skillet
  • Blender or Food Processor

Method
 

  1. Combine coriander, cumin, turmeric, paprika, chili powder, curry powder, salt, and sugar in a small bowl. Mix well to form the satay seasoning.
  2. Toss chicken thigh pieces with 3.5 tablespoons of the satay seasoning and the grated onion. Marinate for at least 20 minutes, or overnight in the fridge for best results.
  3. Heat 1 tablespoon of oil in a non-stick skillet over high heat. Cook the chicken in 2 batches until browned all over but still raw in the center. Transfer to a bowl, cover, and keep warm.
  4. Reduce heat to medium. Add the remaining tablespoon of oil to the same skillet. Saute the chopped chilies, diced onion, and minced garlic for about 2 minutes until the onion is translucent.
  5. Add the remaining satay seasoning to the skillet and cook for 1 minute, stirring constantly.
  6. Transfer the skillet mixture to a blender. Add the chicken stock and half a cup of the peanuts. Blend until mostly smooth. Pour back into the skillet.
  7. Stir in the remaining peanuts, kecap manis, dark soy sauce, coconut milk, and peanut butter until fully combined.
  8. Crush the makrut lime leaves in your hand to release their oils and add to the skillet, or add the smashed lemongrass stalk. Return the browned chicken to the sauce.
  9. Bring to a gentle simmer, reduce heat to medium-low, and cook uncovered for 15 minutes until the sauce thickens and coats the chicken.
  10. Add lime juice to taste. Serve over jasmine rice and garnish with chopped peanuts, fresh cilantro, and extra chili if desired.

Notes

US chili powder substitute: use cayenne pepper. Kecap manis substitute: simmer 1/4 cup soy sauce with 1/4 cup brown sugar until syrupy, cool before using. For breast or tenderloin, reduce simmer to 5 minutes only. Use full-fat coconut milk for richest sauce. Makrut lime leaves freeze well for future use.
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