Satay Chicken Curry (Malaysian)
Total Time
45 minutes
Prep Time
20 minutes
Cook Time
25 minutes
Rating
4.99 out of 5 stars
(267)
Ingredients
5 servings
- 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 kaffir lime leaves
- 1 lemongrass stalk (, white part only, smashed to burst open (Note 6)
- Peanuts (, chopped)
- Cilantro / coriander leaves
- Fresh chilli, finely chopped
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Preparation
Step 1
Combine Satay Seasoning ingredients in a small bowl.
Step 2
Marinate & Cook Chicken:
Step 3
Marinate - Combine chicken with 3 1/2 TABLESPOONS Satay Seasoning and onion in a bowl. Marinate for at least 3 hours, preferably overnight, minimum 20 minutes (Note 6)
Step 4
Cook - Heat 1 tbsp oil in a non stick skillet over high heat (Note 7). Cook chicken in 2 batches until browned all over but still raw inside. Transfer to bowl, cover and keep warm.
Step 5
Satay Sauce:
Step 6
Saute aromatics - Using the same skillet, turn heat down to medium and heat 1 tbsp oil. Add chill, onion and garlic cloves. Sauté until onion is translucent - around 2 minutes.
Step 7
Satay Seasoning - Add remaining Satay Seasoning and cook for 1 minute.
Step 8
Blitz - Transfer to a blender or small food processor (I use a Nutribullet). Add chicken stock and 1/2 cup of the peanuts (rest gets added later). Puree until pretty smooth - some peanut chunks can remain. Pour mixture back into the skillet.
Step 9
Add remaining ingredients into sauce - Add remaining 1/4 cup peanuts, kecap manis, dark soy sauce, coconut milk and peanut butter. Stir to combine.
Step 10
Add kaffir lime or lemongrass - Crush kaffir lime leaf in hand a bit (to break leaf to release the flavour). Add kaffir lime leaf OR lemongrass and chicken to sauce.
Step 11
Simmer - Bring to simmer, turn heat down to medium low and simmer for 15 minutes until thickened.
Step 12
Serve - Add lime juice to taste. Serve with rice (jasmine, white rice or brown rice). Garnish with peanuts, cilantro/coriander leaves and more chilli if desired. See Note 9 for suggested sides.
Step 13
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