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A white bowl filled with chicken curry on top of the white rice, sprinkle with crushed peanuts, coriander and two slices of lime.

Satay Chicken Curry

This Malaysian style Satay Chicken Curry is easy and delicious curry you can make at home. Creamy chicken curry with well-marinaded chicken thigh, peanut butter and coconut milk.
5 from 20 votes
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Course: Main Course
Cuisine: Chinese, Malayisan
Prep Time: 10 minutes
Cook Time: 20 minutes
Marinade Time: 1 hour
Servings: 4
Calories: 588kcal
Author: Khin

Ingredients

Chicken & Marinade

  • 500 g Chicken thigh About 17.5oz, Boneless chicken thigh ( see details in note )
  • 4 tbsp Coconut milk About 50 ml Creamy coconut milk ( see details in note )
  • 1 tsp Curry powder ( see details in note )
  • 1 tsp Chilli powder Or paprika powder
  • ½ tsp Turmeric
  • 1 tsp Salt
  • 1 tbsp Lemongrass Grated or finely chopped

Curry Sauce

  • 3-4 Shallot Or small baby onions
  • 3 cloves Garlic Finely chopped or grated garlic
  • 1 tbsp Lemongrass Finely chopped or grated
  • 3 tbsp Peanut butter Natural smooth peanut butter, see details in note
  • 350 g Coconut milk Creamy coconut milk
  • ½ tsp Turmeric
  • 1 tsp Chilli powder
  • 1 tbsp Curry powder
  • 1 tsp Salt or salt to taste
  • 1 tbsp Sugar
  • 1 cup Water
  • 2-3 tbsp Vegetable oil Sunflower, canola, rapeseed or vegetable oil.

To Serve

  • Roasted crushed peanut
  • Hot green chilli or birdeye chilli Cut thin slices
  • Coriander Roughly chopped
  • Lime wedges

Instructions

  • Cut the chicken with medium bite-size pieces. Season the chicken pieces with coconut milk, turmeric, chilli powder, curry powder, salt, and lemongrass. Mix well, set it aside and marinate for at least 1 hour. ( If you have more time you can leave it for more hours or keep it in the fridge overnight. )
  • Heat the skillet or grill pan over medium-high heat. Drizzle one tablespoon of oil and char the chicken for 2-3 minutes on each side. Set it aside and keep it warm.
  • Heat the pan into medium heat, add 2-3 tablespoons of oil, saute the onions until translucent, follow with chopped garlic and lemongrass and cook until the onions are slightly brown.
  • Then add the seasonings turmeric, chilli powder, and curry powder for few seconds.
  • Pour the coconut milk, water, and peanut butter. Season with salt and sugar. Stir it well and bring it to simmer.
  • Placed the grilled chicken pieces back in the curry sauce and cook with low-medium heat for 8-10 minutes until cooked through. ( If the sauce is too thick, add more water if needed. )
  • Make a taste test and add more salt or sugar to your taste.
  • Turn off the heat and add chopped spring onions and chilli slices.
  • Transfer to serving plate, topped with roasted crushed peanut, and chopped coriander. Simply serve it with plain rice, coconut rice, naan or flat bread.

Notes

  • Chicken thigh - Recommend using boneless skinless chicken thigh as the chicken thigh is less likely to dry out when you grill it and cook in the sauce. If you don't like chicken thigh, simply swap it with chicken breast, prawns, or beef. 
  • Coconut milk -  I usually use full fat or creamy Thai coconut milk in this recipe. You can swap coconut milk with heavy cream or double cream. 
  • Peanut Butter - Pure smooth peanut butter, no added sugar, and salt are used in this recipe. You can also try it out with crunchy peanut butter, almond butter, or cashew nut butter. If you use peanut butter containing sugar and salt, you can reduce the salt and sugar in the satay sauce. 
  • Curry powder - Use any mild or hot Indian curry powder of your choice. I used Madras curry powder in this recipe. 
  • Lemongrass - Add lemongrass for Authentic Malaysian-style curry flavour. You can find lemongrass in most supermarkets and grocery stores' herbs section. Finely chop or grate the bottom part of the lemongrass. 
  • Water - As sauce can be thicker while cooking, you can add a splash of more water if needed. 
  • Can you freeze it? Let it cool down completely and freeze it in an air-tight container for later use. Do not squeeze any lime juice in the curry sauce if you are planning to freeze. 
  • Can you reheat it? Reheat it in a microwave or over the stovetop until piping hot. Add a splash of water and stir it well before reheating if the gravy is thick. 
  • Adjust water - Add more water to your desired consistency and if the sauce is too thick.

Nutrition

Calories: 588kcal | Carbohydrates: 15g | Protein: 26g | Fat: 49g | Saturated Fat: 26g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 1351mg | Potassium: 713mg | Fiber: 2g | Sugar: 6g | Vitamin A: 415IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 6mg
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