Chicken Satay Curry

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 Chicken Satay Curry

Calling All Satay Lovers – This Is What Dreams Are Made Of!

Juicy chicken marinated in a bold, homemade Malaysian-style Satay Seasoning, then simmered in a rich, restaurant-worthy Peanut Satay Curry Sauce. No hard-to-find ingredients, easy to make, and absolutely guaranteed to blow your mind.

Chicken Satay Curry – Straight from the Skillet

“This is the BEST thing I’ve ever cooked. My partner was convinced I ordered it from a restaurant!”
– Kellie, 22 May 2017

This now-iconic Chicken Satay Curry was originally shared back in 2016 – before I even made recipe videos. With its cult following and undeniable deliciousness, it deserved a refresh: new photos, a how-to video, and tidied-up writing. But rest assured – the recipe itself hasn’t changed. It’s perfect as is.

Why You’ll Love This Version of Satay Chicken
While traditional Satay Chicken is grilled on skewers, I’ve turned it into a saucy curry for maximum flavor and satisfaction. No skewering, no grill – just bold, authentic taste made easy in one skillet. And yes, this version may not be traditional in form, but the flavors are 100% legit, thanks to a chef-developed spice blend and a restaurant recipe for the sauce (shoutout to Chinta Ria in Sydney!).

🔥 What Makes Malaysian Satay So Special?

There are many variations of satay across Southeast Asia:

  • Thai Satay – sweeter, creamier, and rich in coconut with a hint of red curry.

  • Indonesian Satay – simple, peanut-forward, and less spicy.

  • Malaysian Satay (this recipe!) – deeper, more complex flavors. Less sweet, less coconutty, and heavy on bold spices.

🌶️ The Secret: Homemade Satay Seasoning

Used for both the marinade and the sauce, the seasoning includes:

  • Spices: coriander, cumin, turmeric, paprika, chili powder, curry powder

  • Other essentials: sugar, salt

Note for US readers: use pure chili powder (ground dried chilies), not American-style “chili powder” blend.

🥜 That Addictive Satay Peanut Sauce

What goes into the sauce:

  • Chicken – Thighs work best, but breast or tenderloin are fine. Pork or beef? Use slow-cooking cuts.

  • Peanuts – Roasted, unsalted. Half blitzed into the sauce, half added for crunch.

  • Peanut Butter – Natural (unsweetened) preferred, but regular spread works too.

  • Chili – Bird’s eye is used here; adjust for heat tolerance.

  • Kecap Manis – Sweet soy sauce; thick like syrup. Easily homemade with soy sauce + brown sugar.

  • Dark Soy Sauce – Adds rich color. Regular soy works as a substitute.

  • Coconut Milk – Full-fat for maximum flavor.

  • Chicken Stock – Adds depth, better than water.

  • Lime Juice – For a tangy balance (vinegar works in a pinch).

  • Aromatics – Onion, garlic, fresh chili.

  • Lemongrass or Kaffir Lime Leaves – Optional, but elevate the dish to restaurant-level.

👩‍🍳 How to Make Chicken Satay Curry – Step by Step

  1. Mix the Satay Seasoning.

  2. Marinate chicken with seasoning and grated onion.

  3. Sear the chicken for color (don’t fully cook).

  4. Sauté onion, garlic, and chili.

  5. Blend with peanuts and chicken stock until smooth.

  6. Simmer with coconut milk and optional lemongrass or lime leaves.

  7. Add chicken back in and cook until thick, rich, and irresistible.

Your kitchen will smell like a Malaysian restaurant, and the first bite might make you emotional. Yes – it’s that good.

This Satay Curry Sauce Is So Good… It’s Nuts.
(Terrible pun. Totally worth it.)

Whether you serve it over jasmine rice or just spoon it straight from the pan, this dish is food euphoria – made from scratch, no shortcuts, just authentic, soul-warming flavor.

Satay Chicken with Peanut Curry Sauce

Ingredients

Satay Seasoning

  • 1½ tsp coriander

  • 1½ tsp cumin powder

  • 1½ tsp turmeric

  • 1½ tsp paprika (sweet or regular, not smoked or spicy)

  • 1¼ tsp pure chilli powder (not US "Chili Powder") – adjust to taste

  • 3½ tsp mild curry powder (e.g. Malaysian or generic)

  • 1¼ tsp kosher or cooking salt (or 1 tsp table salt)

  • 2 tsp white sugar

Chicken

  • 750g (1.5 lb) chicken thigh fillets, cut into bite-size pieces

  • ½ onion (brown, white, or yellow), grated

Satay Sauce

  • 2 tbsp oil, divided

  • 3–6 bird’s eye chillies (or small red chillies), finely chopped

  • ¼ cup finely diced onion (about ¼ of an onion)

  • 4 garlic cloves, minced

  • 1 cup chicken broth/stock

  • ¾ cup roasted unsalted peanuts, chopped (divided)

  • 2 tsp kecap manis

  • 3 tsp dark soy sauce

  • 400g (14 oz) coconut milk (full fat preferred)

  • 2 tbsp peanut butter (smooth or crunchy)

  • 2 tbsp lime juice (to taste)

Flavour Infusion (choose one)

  • 3 kaffir lime leaves, lightly crushed
    OR

  • 1 lemongrass stalk (white part only), smashed

Garnish (optional)

  • Chopped peanuts

  • Cilantro/coriander leaves

  • Fresh chopped chilli

Instructions

  1. Make Satay Seasoning: Combine all seasoning ingredients in a bowl.

  2. Marinate Chicken:
    Toss chicken with 3½ tbsp of the satay seasoning and grated onion. Marinate for at least 20 minutes (ideally 3 hours or overnight).

  3. Cook Chicken:
    Heat 1 tbsp oil in a non-stick skillet over high heat. Cook chicken in 2 batches until browned but not cooked through. Transfer to a bowl and keep warm.

  4. Prepare Sauce:

    • In the same skillet, reduce heat to medium. Add remaining 1 tbsp oil, chilli, onion, and garlic. Sauté for ~2 minutes until onion is soft.

    • Add remaining satay seasoning, cook for 1 minute.

    • Transfer mixture to a blender with chicken stock and ½ cup peanuts. Blend until mostly smooth (some chunks are fine). Return to skillet.

  5. Simmer Sauce:

    • Stir in remaining ¼ cup peanuts, kecap manis, soy sauce, coconut milk, and peanut butter.

    • Add kaffir lime leaves or lemongrass and the chicken.

    • Simmer on medium-low for 15 minutes until sauce thickens and chicken is cooked through.

  6. Finish & Serve:
    Stir in lime juice to taste. Serve with rice (jasmine, white, or brown). Garnish with chopped peanuts, coriander, and fresh chilli if desired.

Tips & Variations

  • Protein Options:

    • Beef: Use 1kg (2 lb) chuck or ribs, sear and simmer in sauce with extra water for ~1.5 hrs until tender.

    • Prawns: Use 500g (1 lb) peeled prawns. Sear and add at the end just to warm through.

    • Fish: Not ideal due to richness of sauce, but firm freshwater fish can be used.

  • Chilli Control: Adjust chillies to your heat tolerance. Start low; add more at the end if needed.

  • Kecap Manis Substitute: Simmer ¼ cup soy sauce + ¼ cup brown sugar until syrupy.

  • Soy Sauce Tip: Dark soy deepens color but not essential—sub with regular soy if needed.

  • Lemongrass Prep: Use only the white part, smash to release oils, and remove before serving. Paste works too—use 2 tsp.

  • Serve With:

    • Rice

    • Cucumber and tomato slices

    • Asian slaw, leafy greens, or noodle salad

  • Storage: Keeps 4–5 days in the fridge or freeze. Reheat and thin with water if needed.

Nutrition (Per Serving – Curry Only)

  • Calories: 600

  • Protein: 40g

  • Carbs: 17g

  • Fat: 44g (Sat. Fat: 20g)

  • Sodium: 1034mg

  • Fiber: 4g

  • Sugar: 5g


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