Chicken Satay Curry (Malaysian) Recipe

Satay lovers rejoice! That is the stuff meals goals are manufactured from – chicken marinated in an genuine do-it-yourself Satay Seasoning, then simmered in an unimaginable Satay Peanut Sauce (Malaysian restaurant recipe). No exhausting to seek out elements, easy to make, assured to blow your thoughts!

“I hardly ever depart feedback on blogs…however I’m going OUT OF MY MIND about this recipe. Critically, it’s the perfect factor I’ve ever cooked. My companion truly thinks I ordered it from a restaurant and am attempting to fake like I cooked it!”

– Kellie, 22 Might 2017

A recipe this good, a private favorite of this curry-loving, satay-obsessed gal, needed to be filmed.

Actual Satay Chicken is skewered chicken marinated with satay seasonings, seared over charcoal and served with a peanut sauce. Many South East Asian nations have their very own model, with most well-known being Thai, Indonesian (Bali) and Malaysian (this recipe).

All are barely totally different, however have comparable undertones. Thai Chicken Satay (pictured under, left) is sweeter, extra coconut-y and has a light crimson curry flavour (the key ingredient). Indonesian Satay (under proper) is the only and most peanutty.

Malaysian Satay is claimed to be the king of all Satays, with essentially the most advanced, deep flavours. Stronger satay seasoning, much less peanutty and fewer coconutty than Thai and Indonesian.

So far as I do know, Chicken Satay on this curry-like type is just not genuine Asian. However I really like making it this manner as a result of it’s a lot extra satisfying to eat (in comparison with tiny little skewers!) and a lot simpler to make giant volumes (once more – no skewering!).

However whereas the type of this Satay Chicken Curry may not be an genuine Asian recipe, I can promise you this: it tastes 100% genuine. As a result of I’ve used a Chef recipe for the do-it-yourself satay seasoning and a Restaurant recipe for the Peanut Sauce (this recipe from Chinta Ria in Sydney). 🙂

I feel you’ll be shocked once you see the elements for the Satay Seasoning. All spices that you simply would possibly have already got in your pantry!

The inspiration of this recipe is the do-it-yourself Satay Seasoning which is used for each marinating the chicken AND within the satay sauce. Listed below are the spices required: coriander, cumin, turmeric, paprika, chilli, curry powder (any model is ok), sugar and salt.

🇺🇸US readers observe: the “chilli powder” on this recipe is just not what you name “Chili Powder” (with one “l”) which is a spice combine that’s not very spicy. This recipe requires actual chilli powder which is pure floor dried chillies and it’s spicy!

With the Satay Seasoning, the chicken is completely divine by itself. I may actually eat it straight out of the pan, with out the peanut sauce.

However with the peanut curry sauce….it simply takes it to a complete new stage……

And right here’s what goes into the sauce:

• Chicken – thighs are finest for the juiciest items of chicken, however breast and tenderloin work high-quality too. Different proteins: pork and beef work too, however it must be sluggish cooking cuts simmered for an hour or so till fall-apart tender. I’ve popped ideas within the recipe notes;

• Peanuts – roasted, unsalted. Some for blitzing into the sauce, some added later for a little bit of crunch within the sauce;

• Peanut butter – NATURAL is finest (ie no added sugar or oil) as a result of it has essentially the most intense peanut flavour and is thinner than sweetened peanut butter unfold. However atypical peanut butter spreads will work high-quality too – the peanut flavour is barely much less intense;

• Contemporary crimson chilli – I’ve used birds eye chilli right here (a standard sort Australia). 6 chilli = noticeable spiciness however received’t blow your head off. Dial it down if you happen to can’t deal with the warmth. If you happen to can’t discover these particular chillies, don’t fear – use any crimson chilli yow will discover, remembering the rule that the smaller the chilli, the spicier it’s. You too can depart it out, or take the protected route and begin with much less then use chilli powder on the finish to dial up the spice. Some alternate options: Thai Pink Chillies are across the identical spiciness. Cayenne is way much less spicy (and bigger). Habanero is spicier so use 1/2 of 1 (about 1/2 tsp);

• Kecap Manis – this can be a candy soy sauce with a consistency like syrup. Right here in Australia, kecap manis is on the market in main supermarkets, within the soy sauce part. And if you happen to can’t discover it at your grocery store, don’t fear! It’s SO straightforward to make – simply scale back soy sauce and brown sugar. Critically. I’ve included instructions within the recipe for you;

• Darkish soy sauce – the extreme color of this soy sauce is what darkens the sauce color from a pale yellow color to a deeper orangey reddy color. Learn extra about totally different soy sauces right here. Don’t have it or can’t discover it? That’s okay – you need to use regular or gentle soy sauce, simply know your sauce color might be lighter. Received’t have an effect on flavour that a lot;

• Coconut milk – full fats, for finest flavour (as a result of coconut flavour is within the fats);

• Chicken inventory/broth – to skinny concerning the sauce. A lot tastier than utilizing water;

• Lime juice – for a contact of bitter, to steadiness out the flavour. Not the top of the world to substitute with a vinegar (it’s not a serious flavour part on this recipe);

• Garlic and onion – important aromatics;

• Lemongrass OR kaffir limes leaves – plonking both of those into the sauce because it simmers provides a particular further contact of flavour that basically elevates it to “actual restaurant” flavour. It’s nonetheless mighty tasty with out (I’ve made this loads of instances with out both of them) however with, it truly is that little bit extra particular. They each add comparable flavour – so use whichever is simpler so that you can discover.

Kaffir lime leaves – bought in small packets at fruit & veg shops, Asian shops and most giant grocery shops in Australia. Leftovers freeze completely, and it’s utilized in most genuine Thai dishes (like crimson curry, Tom Yum Soup) in addition to different South East Asian dishes like Beef Rendang and Coconut Rice.

Lemongrass – utilizing a recent stalk is finest if you will get it (bashed to launch flavour), in any other case a dab of paste from a tube will works wonders too. If you happen to use paste, simply stir in 2 teaspoons when the lemongrass is meant to go in. Use leftover paste for Thai recipes like Thai Meatballs, Pink Thai Curry, Poached Salmon in Coconut Lime Sauce, Thai Coconut Noodle Soup.

And right here’s tips on how to make it – very simple!

1. Combine the Satay Seasoning elements collectively;

2. Marinate the chicken within the Seasoning with some grated onion for further flavour;

3. Sear the chicken simply to get some good color on it – no have to cook dinner the chicken by;

4. Saute aromatics – onion, garlic, chilli;

5. Switch to blender (or Nutribullet, in my case) with a lot of the peanuts and chicken broth;

6. Blitz till easy;

7. Pour again into the skillet together with the coconut milk, and lemongrass or Kaffir Lime depart;

8. Add chicken again in then simmer till it reduces and thickens, your mouth is watering and it seems to be like THIS ↓↓↓:

Meals euphoria. Meals so good it makes you wish to cry. And to assume that is produced from scratch, no jar pastes…simply unimaginable.

This peanut curry sauce is so good it’s nuts. Go on – groan on the horrible pun!!! Which may distract you for a mere second of lusting after this sauce!!! 😉 – Johnsat x

Chicken Satay Curry (Malaysian) Recipe

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Serves: 5 Prep Time: 20 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 600 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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 kaffir lime leaves
• 1 lemongrass stalk , white part only, smashed to burst open (Note 6)
• Peanuts , chopped
• Cilantro / coriander leaves
• Fresh chilli, finely chopped

Instructions

1. Combine Satay Seasoning ingredients in a small bowl.
2. 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)
3. 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.
4. 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.
5. Satay Seasoning – Add remaining Satay Seasoning and cook for 1 minute.
6. 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.
7. Add remaining ingredients into sauce – Add remaining 1/4 cup peanuts, kecap manis, dark soy sauce, coconut milk and peanut butter. Stir to combine.
8. 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.
9. Simmer – Bring to simmer, turn heat down to medium low and simmer for 15 minutes until thickened.
10. 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.

Notes

1. Chilli powder – This recipe calls for pure ground Chilli Powder. Chili Powder (one “l”) in the US is not just pure ground chillis, it has other flavours which will change the flavour of the satay seasoning. Substitute with cayenne pepper.
2. Chicken – best made with thigh fillets. Breast and tenderloin ok but add them 10 minutes until sauce simmer time ie only simmer for 5 minutes (lean = dry if overcooked).
Other proteins – absolutely works and 100% delicious, I’ve made it with beef and prawns/shrimp (pork will work same as beef):
Beef – 1kg / 2lb chuck or beef ribs cut into 4cm / 1.5″ pieces. Marinate and sear per recipe (use a pot) then make sauce per recipe. Now, before adding beef back in, add about 2 cups of water, enough so that the beef is mostly submerged. Put lid on and cook on low simmer for 1.5 hrs (topping up water as needed) until beef is fall apart tender. Remove lid towards end to reduce sauce to pictured thickness. Crazy delicious!
Prawns/Shrimp – Using about 500g/1lb peeled prawns, follow recipe as written except with following changes: prawns will cook through during sear step, so simmer to reduce the sauce without the prawns in it. Just add the prawns back in right at the end, just to warm through, making sure you tip in all the juices dropped by the prawns in the bowl.
Fish – I personally wouldn’t because I think the sauce is too rich for fish in this saucy curry form, but you certainly can if you want! Follow prawn steps using large fish cubes It would be great for economical freshwater fish that has a tendency to taste a bit muddy (those fish are always served with strong sauces to disguise the muddy flavour).
3. Chilli – Use as much chilli as you think you can handle! I use 6 birds eye chillis (small red chillis, about the same heat as Thai red chillis) and it’s a bit spicy, but not “blow your head off” spicy. Use 3 for mild heat. Remember there is quite a lot of sauce!
Leave it out if you’re worried about spiciness then just add chilli powder right at the end, to taste.
4. Kecap Manis (Ketjap Manis) is a dark sweet soy sauce with the consistency of syrup. It can be purchased in the soy sauce section of most supermarkets (Coles, Woolworths in Australia). 
Also easy to make your own! Just combine 1/4 cup ordinary soy sauce (I use Kikkoman) and 1/4 cup brown sugar over medium heat. Bring to a simmer and reduce until it becomes a maple syrup consistency. It will thicken more when it cools.
5. Dark soy sauce has a more intense day colour than all purpose soy sauce or light soy sauce. I use dark to deepen the colour of the satay sauce. You can substitute with all purpose or light soy sauce but sauce colour will be paler (not much impact on flavour). Read more about Different Soy Sauces.
6. Kaffir lime leaves and/or lemongrass are the secret to peanut sauces that taste truly like what you get at (good) restaurants. When making a dipping sauce, it is usually sauted with the spices. To make a curry sauce, it works great to simmer it with the sauce to infuse the flavour into it. Most recipes use lemongrass, some use kaffir lime leaves.
I like using kaffir lime leaves because I always have them in the freezer – fresh leaves freeze brilliantly. I stand firmly in my position that using either is great!
HOW TO PREPARE LEMONGRASS: Cut the top 3/4 reedy green part off and keep the white part at the bottom. Use the side of your knife or anything heavy to smash it to split it open to release flavours. Plonk it in to simmer, then take it out prior to serving.
LEMONGRASS PASTE: This is a great sub for those who can’t get fresh! Just stir in 2 teaspoons when the lemongrass is supposed to go in. (Use leftover paste for Thai recipes like Thai Meatballs, Red Thai Curry, Poached Salmon in Coconut Lime Sauce, Thai Coconut Noodle Soup)
7. Marinating: 3 hrs – overnight ideal, but even 20 minutes is enough because there is so much flavour packed into the seasoning!
8. Pan type – Strongly recommend using non stick because of the chunky paste on the chicken.
9. Serve this with:
white, jasmine or brown rice
fresh slices of cucumber and tomato wedges, no dressing – very Asian, pairs great with rich mains like this
Smashed Cucumbers (personal favourite), Asian Slaw, leafy greens or any garden salad with Asian Sesame Dressing or this Vermicelli Noodle Salad.
10. Storage – will keep for 4 to 5 days in the fridge, or freeze it (thaw, reheat, mix well, if too thick add a touch of water).
11. Recipe Source: The satay seasoning is adapted from this recipe from Christine’s Chinese Recipes which is from a Malaysian chef (!!!) and the Satay Sauce is adapted from this Food Safari recipe by the very popular Chinta Ria restaurant in Sydney.
The key changes I made were:i). Make one common seasoning (because the ingredients are very similar); and ii) Converted the sauce into a curry sauce rather than dipping sauce, but keeping the flavour; andiii) Change the Satay Sauce steps to avoid grinding the peanuts with a mortar and pestle a) for convenience; b) because the sauce for this recipe should be silkier than chunky satay peanut dipping sauces for satay on sticks; and c) because depending on the quality of the peanuts, sometimes it can make the sauce a bit gritty. Also because of the vast volume of the sauce compared to making a dipping sauce, I added a small amount of peanut butter to help create a thick smooth curry sauce as well as adding a touch of sweet rather than using sugar.
12. Nutrition per serving, curry only no rice. Sauce is rich, coconut, peanutty, heavily spiced!

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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