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Satay Chicken Curry (Malaysian)
Recipe video above. Forget skewers - THIS is how you get a satay fix! This Malaysian Chicken Satay Curry features chicken marinated in a homemade satay seasoning, simmered in a heady peanut satay sauce that's coconuty and heavily seasoned. Truly restaurant quality. Yet -simple. No hunting down unsual ingredients!Spice level: Pretty warm buzz but not that spicy. If concerned, read note 1 & 3 for how to play it safe with the chilli!Adapted from a Satay recipe by a Malaysian chef and the Satay Sauce from Chinta Ria, a popular Sydney Asian restaurant - refer Note 10.
👥 5 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Nagi | RecipeTin Eats📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●blender
- ●food processor
📝 Preparation Steps
1
Combine Satay Seasoning ingredients in a small bowl.
2
Marinate & Cook Chicken:
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)
onion ((brown, white or yellow), grated)1/2cup onion (brown, white or yellow), finely diced (~ 1/4 onion)1/4
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.
oil (, separated)2 tbsp
5
Satay Sauce:
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.
oil (, separated)2 tbsponion ((brown, white or yellow), grated)1/2cup onion (brown, white or yellow), finely diced (~ 1/4 onion)1/4
7
Satay Seasoning - Add remaining Satay Seasoning and cook for ⏱️ 1 minute.
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.
cup peanuts, roasted unsalted, (, chopped, separated)3/4Peanuts (, chopped)
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.
cup peanuts, roasted unsalted, (, chopped, separated)3/4Peanuts (, chopped)kecap manis (Note 4)2 tspdark soy sauce (Note 5)3 tsppeanut butter (, pure best but spread ok too, crunchy or smooth)2 tbsp
10
Add lime leaf or lemongrass - Crush makrut lime leaf in hand a bit (to break leaf to release the flavour). Add lime leaf OR lemongrass and chicken to sauce.
11
Simmer - Bring to simmer, turn heat down to medium low and simmer for ⏱️ 15 minutes until thickened.
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.
lime juice (, to taste)2 tbspcup peanuts, roasted unsalted, (, chopped, separated)3/4Peanuts (, chopped)tsp chilli powder (, adjust to taste (not US "Chili Powder", Note 1))1 1/4- 6 birds eye chillies or other small hot red chillies (, finely chopped (Note 3))3Fresh chilli, finely chopped
Nutrition Facts
calories
600 kcal
fat Content
44 g
serving Size
1 serving
fiber Content
4 g
sugar Content
5 g
sodium Content
1034 mg
protein Content
40 g
cholesterol Content
143 mg
carbohydrate Content
17 g
saturated Fat Content
20 g
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