Satay lovers rejoice! This is the stuff food dreams are made of – chicken marinated in an authentic homemade Satay Seasoning, then simmered in an incredible Satay Peanut Sauce (Malaysian restaurant recipe). No hard to find ingredients, simple to make, guaranteed to blow your mind!
Satay Chicken Curry (Malaysian)
“I rarely leave comments on blogs…but I am going OUT OF MY MIND about this recipe. Seriously, it’s the best thing I’ve ever cooked. My partner actually thinks I ordered it from a restaurant and am trying to pretend like I cooked it!”
– Kellie, 22 May 2017
As you can see from the date stamp of the above reader feedback, this Satay Chicken Curry is a recipe I published years ago. 9 May 2016, to be exact. Way back before I taught myself to make recipe videos.
A recipe this good, a personal favourite of this curry-loving, satay-obsessed gal, had to be filmed.
So I’m giving it a total makeover – new photos, new video, tidying up some writing. But I promise I have not touched the recipe. I wouldn’t dare – too many people are obsessed with it!!
Different types of satay
Real Satay Chicken is skewered chicken marinated with satay seasonings, seared over charcoal and served with a peanut sauce. Many South East Asian countries have their own version, with most well known being Thai, Indonesian (Bali) and Malaysian (this recipe).
All are slightly different, but have similar undertones. Thai Chicken Satay (pictured below, left) is sweeter, more coconut-y and has a mild red curry flavour (the secret ingredient). Indonesian Satay (below right) is the simplest and most peanutty.
Malaysian Satay is said to be the king of all Satays, with the most complex, deep flavours. Stronger satay seasoning, less peanutty and less coconutty than Thai and Indonesian.
What this tastes like (and why it’s not on skewers)
As far as I know, Chicken Satay in this curry-like form is not authentic Asian. But I love making it this way because it’s so much more satisfying to eat (compared to tiny little skewers!) and so much easier to make large volumes (again – no skewering!).
But while the form of this Satay Chicken Curry might not be an authentic Asian recipe, I can promise you this: it tastes 100% authentic. Because I’ve used a Chef recipe for the homemade satay seasoning and a Restaurant recipe for the Peanut Sauce (this recipe from Chinta Ria in Sydney). 🙂
I think you will be surprised when you see the ingredients for the Satay Seasoning. All spices that you might already have in your pantry!
Ingredients in Satay Seasoning
The foundation of this recipe is the homemade Satay Seasoning which is used for both marinating the chicken AND in the satay sauce. Here are the spices required: coriander, cumin, turmeric, paprika, chilli, curry powder (any brand is fine), sugar and salt.
🇺🇸US readers note: the “chilli powder” in this recipe is not what you call “Chili Powder” (with one “l”) which is a spice mix that is not very spicy. This recipe calls for real chilli powder which is pure ground dried chillies and it is spicy!
With the Satay Seasoning, the chicken is absolutely divine by itself. I could honestly eat it straight out of the pan, without the peanut sauce.
But with the peanut curry sauce….it just takes it to a whole new level……
Ingredients in Satay Curry Sauce
And here’s what goes into the sauce:
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Chicken – thighs are best for the juiciest pieces of chicken, but breast and tenderloin work fine too. Other proteins: pork and beef work too, but it needs to be slow cooking cuts simmered for an hour or so until fall-apart tender. I’ve popped tips in the recipe notes;
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Peanuts – roasted, unsalted. Some for blitzing into the sauce, some added later for a bit of crunch in the sauce;
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Peanut butter – NATURAL is best (ie no added sugar or oil) because it has the most intense peanut flavour and is thinner than sweetened peanut butter spread. But ordinary peanut butter spreads will work fine too – the peanut flavour is slightly less intense;
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Fresh red chilli – I’ve used birds eye chilli here (a common type Australia). 6 chilli = noticeable spiciness but won’t blow your head off. Dial it down if you can’t handle the heat. If you can’t find these specific chillies, don’t worry – use any red chilli you can find, remembering the rule that the smaller the chilli, the spicier it is. You can also leave it out, or take the safe route and start with less then use chilli powder at the end to dial up the spice. Some alternatives: Thai Red Chillies are around the same spiciness. Cayenne is much less spicy (and larger). Habanero is spicier so use 1/2 of 1 (about 1/2 tsp);
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Kecap Manis – this is a sweet soy sauce with a consistency like syrup. Here in Australia, kecap manis is available in major supermarkets, in the soy sauce section. And if you can’t find it at your supermarket, don’t worry! It is SO easy to make – just reduce soy sauce and brown sugar. Seriously. I’ve included directions in the recipe for you;
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Dark soy sauce – the intense colour of this soy sauce is what darkens the sauce colour from a pale yellow colour to a deeper orangey reddy colour. Read more about different soy sauces here. Don’t have it or can’t find it? That’s ok – you can use normal or light soy sauce, just know your sauce colour will be lighter. Won’t affect flavour that much;
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Coconut milk – full fat, for best flavour (because coconut flavour is in the fat);
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Chicken stock/broth – to thin about the sauce. Much tastier than using water;
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Lime juice – for a touch of sour, to balance out the flavour. Not the end of the world to substitute with a vinegar (it’s not a major flavour component in this recipe);
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Garlic and onion – essential aromatics;
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Lemongrass OR kaffir limes leaves – plonking either of these into the sauce as it simmers adds a special extra touch of flavour that really elevates it to “real restaurant” flavour. It is still mighty tasty without (I’ve made this plenty of times without either of them) but with, it really is that little bit more special. They both add similar flavour – so use whichever is easier for you to find.
Kaffir lime leaves – sold in small packets at fruit & veg stores, Asian stores and most large grocery stores in Australia. Leftovers freeze perfectly, and it’s used in most authentic Thai dishes (like red curry, Tom Yum Soup) as well as other South East Asian dishes like Beef Rendang and Coconut Rice.
Lemongrass – using a fresh stalk is best if you can get it (bashed to release flavour), otherwise a dab of paste from a tube will works wonders too. If you use paste, 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.
How to make Chicken Satay Curry
And here’s how to make it – very straightforward!
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Mix the Satay Seasoning ingredients together;
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Marinate the chicken in the Seasoning with some grated onion for extra flavour;
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Sear the chicken just to get some nice colour on it – no need to cook the chicken through;
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Saute aromatics – onion, garlic, chilli;
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Transfer to blender (or Nutribullet, in my case) with most of the peanuts and chicken broth;
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Blitz until smooth;
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Pour back into the skillet along with the coconut milk, and lemongrass or Kaffir Lime leave;
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Add chicken back in then simmer until it reduces and thickens, your mouth is watering and it looks like THIS ↓↓↓:
Food euphoria. Food so good it makes you want to cry. And to think this is made from scratch, no jar pastes…just incredible.
This peanut curry sauce is so good it’s nuts. Go on – groan at the terrible pun!!! That might distract you for a mere moment of lusting after this sauce!!! 😉 – Nagi x
Watch how to make it
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Satay Chicken Curry (Malaysian)
Ingredients
Satay Seasoning
- 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
Chicken
- 750g / 1.5 lb chicken thigh fillets , cut into bite size pieces (Note 2)
- 1/2 onion (brown, white or yellow), grated
Satay Sauce
- 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
Flavour Infusion - choose ONE:
- 3 kaffir lime leaves
- 1 lemongrass stalk , white part only, smashed to burst open (Note 6)
Garnish (choices)
- Peanuts , chopped
- Cilantro / coriander leaves
- Fresh chilli, finely chopped
Instructions
- Combine Satay Seasoning ingredients in a small bowl.
Marinate & Cook Chicken:
- 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)
- 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.
Satay Sauce:
- 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.
- Satay Seasoning - Add remaining Satay Seasoning and cook for 1 minute.
- 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.
- Add remaining ingredients into sauce - Add remaining 1/4 cup peanuts, kecap manis, dark soy sauce, coconut milk and peanut butter. Stir to combine.
- 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.
- Simmer - Bring to simmer, turn heat down to medium low and simmer for 15 minutes until thickened.
- 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.
Recipe Notes:
- 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).
- 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.
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; and
iii) 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!
Nutrition Information:
Originally published May 2016. Updated September 2020 with brand new photos, process photos, brand new recipe video. No change to recipe!
Life of Dozer
No satay for Dozer – too spicy!
So he chewed his toy octopus instead.
And from the original publication date:
The only reason there’s no photo of Dozer drooling over Satay along with you (and me) is because he’s outside gnawing on a bone. He always splays his front legs out like this when he’s munching on a bone – is this normal?? Looks awkward!
Leony says
Hi Nagi,
This looks delicious!
What kind of vegan protein or bean would be a suitable substitute for this recipe?
Thanks!
Nagi says
Hi Leony, tofu or tempeh would be amazing, as would any vegetable in this sauce!! N x
Rosalyn says
My husband cannot believe I just made this!! Absolutely restaurant quality, you will want more. Satay is his favourite takeaway. We doubled the recipe and have made lots more for the freezer!! If I get the takeaways containers quick!! You are amazing Nagi 😋
Nagi says
Yes it’s perfect to store in the freezer for quick meals, I’m so happy you both loved it!! N x
Hanna says
I love satays but my son is allergic to peanuts and tree nuts with the exception of pecans, walnuts and hazelnuts. Are there any substitutes?
Nagi says
Hi Hanna, satay is all about the peanut unfortunately – other nuts just done have quite the same flavour. N x
Carla says
use sunflower seed butter.
Jane says
I am making this tonight for dinner! i am an american living in the midle east and i have realized that the chilli powder sold here is not the same as American chili powder! thank you for pointing this out because it always confused me! Your recipe notes are so helpful!
Nagi says
You’re so welcome Jane – love to know what you think of it once you try it! N x
Angela Kwa says
This looks great!
Ive just been making the skewer recipe, but pan frying the chicken and pouring the sauce over! Its super delicious!
Nagi says
I’m so glad you Loe it Angela, that’s great to hear!!! N x
Phyllis says
Another great recipe…this was our lunch today…left over sauce for the weekend eats..I doubled the recipe as I have a Maori husband & son to feed..Kapai Nagi & Dozer!
Nagi says
I’m so glad it was a hit Phyllis!! N x
Julia says
Hi nagi!
A person stuck in inner city Melbourne here. But your wonderful recipes are getting me through!!! I took a big batch of your blueberry muffins and savoury cheese muffins over to my neighbours yesterday. I made your Kung pao chicken and fried rice last night. Your pizza on Monday and your quesadillas on Tuesday!!! I love your videos and notes for substitutions. Really wonderful. I have butter softening for your chocolate cake today.
I made this Malaysian chicken Curry when the recipe came out it was amazing. My brother said it was the best curry he ever had. I’m feeling a bit keen to try making Roti bread to go with it. Have you tried that?
Love from julia
Nagi says
Hi Julia, thanks so much for the great feedback, I love hearing this!!! I LOVE roti – something I need to add to my list of things to publish though! N x
Rob Robbins says
I have looked at a LOT of sites and blogs and the pics of the authors look SO ‘strained’ and phony.
I love YOUR pic! Such a happy face! Even your EYES are smiling!
And Dozer is a real looker! And this is from a ‘cat’ person. No need for the photoshop. It’s all Dozer and standard equipment. ~LOL~
Nagi says
Oh Rob, thanks so much – that’s so sweet of you!! N x
Kerryn says
Love, Love, Love this recipe. Made it tonight for the first time and took some to the neighbour who had just come home from a long day at work. I think it blew his mind. I have already been asked when I’ll be making this again. Sorry Dozer can’t eat this one, but all the more for the hoomans instead! Yum 😋😍😂
Nagi says
You sound like the BEST neighbour!! What a kind person you are Kerryn!! N x
Gillian Didier Serre says
WINNER WINNER chicken satay dinner Love It x
Hugs from afar in Toronto to both you and Dozer
Nagi says
Thanks so much Gillian!! I hope you’re staying safe! N x
Macy says
That is one happy boy to be all sprawled out like that. He’s in doggie heaven on earth with you. Did you ever post his puppy pics? Im sort of newish to your blog in the last couple of years so I wasn’t able to be a part of when you first got him. Boy we sure all adore him too😊
Donna says
I cannot wait to try this recipe! What type of peanuts do you use? Roasted in oil unsalted, or dry roasted unsalted? Thank you!
Nagi says
Hi Donna! To be honest I am not sure. They just say roasted! It shouldn’t matter because they’re blitzed up / cooked in this 🙂 Hope you get a chance to try this – and that you love it!! N x
Nimal says
Hi Nagi I would like to make a yummy Laksa paste & Thai Red curry paste from scratch & would greatly appreciate if you could help. Many Thanks. May you & your family stay we’ll & happy.
Nagi says
Hi Nimal – try my red curry paste here: https://www.recipetineats.com/thai-red-curry-paste/ I don’t ave one for laksa just yet 🙂 N x
Leslie Chappell says
Hi Nagi – here in rural California I can’t find anything but tubes of minced lemongrass in the produce section. No kaffir lime leaves or stalks of lemongrass – do you have substitution recommendations? 🙂
Nagi says
Hi Leslie! Tube is fine – I forgot to put in the recipe the amount to use! 2 tsp 🙂 Just added it now! N x
Edna viggiano says
I am very happy for Dozer’s revovery……i keep reading your posts whish i enjoy a lot…..love it…..
Nagi says
Thanks so much Edna – he’s doing much better thank you!! N x
Christine says
Thanks Nagi for another wonderful recipe to try! Having lived in Malaysia for decades before moving to Canada, I can safely say after eating many, many satay in restaurants or pasar malams (night market with street food), we usually add lemongrass (finely chopped or blended) into the spice marinade for the chicken. This intensifies the flavours of the chicken. Any extra lemongrass I’ll use in the curry. 🙂 also, this dish goes well with garlic lime rice!
Christine says
Lemongrass or galangal (I couldn’t think of this word while commenting earlier) ☺️ Thanks again and hope all is well with the lovely Dozer.
Anna says
Is there any way to add the spiciness in the end? I have a toddler who can’t handle any chilli and a hubby who won’t eat anything without lots of heat! (Other than cooking a batches separately) Thanks!
Nagi says
Hi Anna! Absolutely – just leave out the chilli powder and fresh chilli. Then you can just add chilli powder right at the end, or even stir in chilli garlic paste or sriracha 🙂 N x
Sid says
I am a chef and what you cook and describe in your recipes is phenomenal!!!
Every dish is always a restaurant style and even better I would say!!
And good to hear that Dozer is getting better!!
Keep up the good work..
God bless you!!
Nagi says
What a great compliment Sid, thank you so much!!! N x
Paul Edwards says
Totally correct. Manoeuvring square sheets of meat into a small round bowl soon becomes tedious. Not made it yet but my Thai in-laws will be the Guinea pigs. I’ll report back 😊. Aced it Nagi 🤩
Nina says
First up glad Tozer is looking better and recovering… Wow fabulous recipe. Unfortunately, I have to avoid coconut. I could make some cashew nut milk or cream myself. What are your thoughts? Thanks Nagi 🤗
Nagi says
Hi Nina! This would be delightful made with cream – use the same quantity using thickened/heavy cream. The coconut is a background flavour here because there’s so much satay seasoning. Though… Can you add artificial coconut essence? 🙂 That would make it amazing! N x