Satay Chicken Curry (Malaysian)

Name: Satay Chicken Curry (Malaysian)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Asian
Ingredients: 1 1/2 tsp coriander; 1 1/2 tsp cumin powder; 1 1/2 tsp tumeric; 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", Note 1)); 3 1/2 tsp curry powder (, not HOT (any, Malaysian, generic, Clives of India, Keens)); 1 1/4 tsp salt (, cooking / kosher (or 1 tsp table salt)); 2 tsp white sugar; 750g / 1.5 lb chicken thigh fillets (, cut into bite size pieces (Note 2)); 1/2 onion ((brown, white or yellow), grated); 2 tbsp oil (, separated); 3 - 6 birds eye chillies or other small hot red chillies (, finely chopped (Note 3)); 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, separated); 2 tsp kecap manis ((Note 4)); 3 tsp dark soy sauce ((Note 5)); 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) (Note 6)); 1 lemongrass stalk (, white part only, smashed to burst open (Note 7)); Peanuts (, chopped); Cilantro / coriander leaves; Fresh chilli, finely chopped

Instructions

Prep:20minCook:25min

Recipe video above. Forget skewers - THIS is how you get a satay fix! This Malaysian Chicken Satay Curry features chicken marinated in a homemade satay seasoning, simmered in a heady peanut satay sauce that's coconuty and heavily seasoned. Truly restaurant quality. Yet -simple. No hunting down unsual ingredients!Spice level: Pretty warm buzz but not that spicy. If concerned, read note 1 & 3 for how to play it safe with the chilli!Adapted from a Satay recipe by a Malaysian chef and the Satay Sauce from Chinta Ria, a popular Sydney Asian restaurant - refer Note 10.

Updated at: Fri, 20 Mar 2026 00:19:24 GMT