Description
Experience the vibrant flavors of Malaysian cuisine with this Chicken Satay Curry, featuring succulent chicken marinated in aromatic spices and served in a rich coconut sauce.
Ingredients
Scale
- 1 1/2 tsp coriander
- 1 1/2 tsp cumin powder
- 1 1/2 tsp turmeric
- 1 1/2 tsp paprika
- 1 1/4 tsp chilli powder
- 3 1/2 tsp curry powder
- 1 1/4 tsp salt
- 2 tsp white sugar
- 750g chicken thigh fillets
- 1/2 onion
- 2 tbsp oil
- 3 – 6 birds eye chillies
- 1/4 cup onion
- 4 garlic cloves
- 1 cup chicken broth
- 3/4 cup peanuts
- 2 tsp kecap manis
- 3 tsp dark soy sauce
- 400g coconut milk
- 2 tbsp peanut butter
- 2 tbsp lime juice
- 3 makrut lime leaves or 1 lemongrass stalk
- peanuts for garnish
- cilantro for garnish
- fresh chilli for garnish
Instructions
- In a bowl, mix together the coriander, cumin, turmeric, paprika, chilli powder, curry powder, salt, and sugar to create the satay seasoning.
- Add the chicken thighs and grated onion to the bowl and toss to coat in the spice mixture. Marinate for at least 20 minutes.
- Heat 1 tablespoon of oil in a pot over medium heat. Add the marinated chicken and cook until browned. Remove and set aside.
- In the same pot, add the remaining oil, chopped chilies, diced onion, and minced garlic. Sauté until the onions are translucent.
- Pour in the chicken broth and bring to a simmer. Add the cooked chicken back to the pot.
- Stir in the chopped peanuts, kecap manis, dark soy sauce, coconut milk, peanut butter, and lime juice. Mix well and let it simmer for about 10 minutes.
- If using, add the makrut lime leaves or smashed lemongrass to infuse flavor.
- Serve hot, garnished with additional chopped peanuts, cilantro, and fresh chili.
Notes
Adjust the chilli powder according to your spice preference. For a richer flavor, use full-fat coconut milk.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: stovetop
- Cuisine: Malaysian
Nutrition
- Serving Size: About 1½ cups
- Calories: 620 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 42 g
- Saturated Fat: 16 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 145 mg
Keywords: Chicken Satay Curry, Malaysian cuisine, coconut milk, satay sauce, chicken recipe