Malaysian Satay Chicken Curry

Name: Malaysian Satay Chicken Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 5
Ingredients: 750 g chicken thigh fillets; 1/2 onion, grated; 1/4 cup onion, finely diced; 3-6 bird's eye chilies; 4 clove garlic; 3 makrut lime leaves; 1 lemongrass stalk; 2 tbsp oil; 1 cup chicken broth; 400 g coconut milk; 3/4 cup roasted unsalted peanuts; 2 tbsp peanut butter; 2 tsp kecap manis; 3 tsp dark soy sauce; 2 tbsp lime juice; 1 1/2 tsp ground coriander; 1 1/2 tsp cumin powder; 1 1/2 tsp ground turmeric; 1 1/2 tsp paprika; 1 1/4 tsp chili powder; 3 1/2 tsp curry powder; 1 1/4 tsp salt; 2 tsp white sugar; 2 tbsp peanuts, for garnish; 2 tbsp cilantro leaves; 1 tbsp fresh chili, finely chopped

This Malaysian satay chicken curry is rich, nutty, gently spicy, and deeply savory from coconut milk, roasted peanuts, and sweet soy sauce. Tender chicken thighs simmer in a fragrant curry sauce that is perfect spooned over steamed jasmine rice.

Servings5 Portions

Prep Time20 Mins

Cook Time25 Mins

Difficulty

Intermediate

Ingredients

chicken thigh fillets
750 g
onion, grated
0.5
onion, finely diced
0.3 cup
bird's eye chilies
3
garlic
4 clove
makrut lime leaves
3
lemongrass stalk
1
oil
2 tbsp
chicken broth
1 cup
coconut milk
400 g
roasted unsalted peanuts
0.8 cup
peanut butter
2 tbsp
kecap manis
2 tsp
dark soy sauce
3 tsp
lime juice
2 tbsp
ground coriander
0.5 tsp
cumin powder
0.5 tsp
ground turmeric
0.5 tsp
paprika
0.5 tsp
chili powder
0.3 tsp
curry powder
1.5 tsp
salt
0.3 tsp
white sugar
2 tsp
peanuts, for garnish
2 tbsp
cilantro leaves
2 tbsp
fresh chili, finely chopped
1 tbsp

Step-by-Step Instructions

Mix the ground coriander, cumin, turmeric, paprika, chili powder, curry powder, salt, and sugar in a small bowl to make the satay seasoning.

Place the chicken and grated onion in a bowl. Add 3 1/2 tbsp of the satay seasoning and toss until well coated. Cover and marinate for at least 3 hours, or overnight for the best flavor.

Heat 1 tbsp oil in a large nonstick skillet over high heat. Sear the chicken in two batches until browned on the outside but not fully cooked through. Transfer to a bowl and keep warm.

Reduce the heat to medium and add the remaining 1 tbsp oil to the same skillet. Add the chilies, diced onion, and garlic, then cook for about 2 minutes until the onion softens.