Satay Chicken Curry
Chicken marinated in a homemade satay seasoning, simmered in a peanut satay sauce. This recipe is adapted from a Malaysian chef and a popular Sydney Asian restaurant. Marinating time: 3 hrs - overnight ideal, but even 20 minutes is enough.
Chicken marinated in a homemade satay seasoning, simmered in a peanut satay sauce. This recipe is adapted from a Malaysian chef and a popular Sydney Asian restaurant. Marinating time: 3 hrs - overnight ideal, but even 20 minutes is enough.
- 2 tbsp peanut butter
- 2 tsp white sugar
- 4 cloves ( minced)
- 1 1/4 tsp coriander powder
- 1 1/4 tsp cumin powder
- 1 1/4 tsp tumeric powder
- 1 1/4 tsp paprika powder ((any type even smoked))
- 1 1/4 tsp chilli powder ((note 1))
- 3 tsp curry powder ((i use clives of india))
- 1 tsp salt ((or 1 1/2 tsp kosher salt / sea salt flakes
- 1.2 lb / 600g chicken thigh fillets ( cut into bite size pieces (or chicken breast))
- 1/2 onion ((brown white or yellow), grated)
- 2 tbsp oil ( separated)
- 3 - 6 birds eye chillies or other small hot red chopped (note 2))
- 1/2 onion ((brown white or yellow), finely diced)
- 1 cup / 250 ml chicken broth / stock
- 3/4 cup roasted unsalted peanuts ( chopped, separated)
- 2 tsp kecap manis ((note 3))
- 1 tsp dark soy sauce ((note 4))
- 14 oz /400g (1 can) coconut milk (preferably full fat
- 1/2 cup / 125 ml water
- 3 leaves or 1 lemongrass ( white part only, smashed to burst open (note 5))
- 2 tbsp lime juice ( to taste)
- peanuts ( chopped)
- cilantro / coriander leaves
- Carbohydrate 2.84001374732926 g
- Cholesterol 0 mg
- Fat 1.32970156293556 g
- Fiber 0.570593761257536 g
- Protein 0.746010937716874 g
- Saturated Fat 0.248934375090847 g
- Serving Size 1 1 Serving (246g)
- Sodium 10.8123437539675 mg
- Sugar 2.26941998607173 g
- Trans Fat 0.0809435937629918 g
- Calories 24 calories
Step-by-step
- Combine Satay Seasoning ingredients in a small bowl.
- Combine chicken with 3 TBSP SATAY SEASONING and onion in a bowl and marinate for at least 3 hours, preferably overnight.
- Heat 1 tbsp oil in a non stick skillet over high heat. Add chicken and cook until browned all over - don’t worry if it’s still raw inside. Transfer chicken to a bowl.
- Turn heat down to medium high and heat 1 tbsp oil. Add chill, onion and garlic cloves. Saute until onion is translucent - around 2 minutes. Add remaining Satay Seasoning and cook for 1 minute.
- Add chicken broth and 1/2 cup peanuts, then transfer all the mixture into a food processor or blender. Puree until pretty smooth - some peanut chunks can remain. Pour mixture back into the skillet.
- Add remaining 1/4 cup peanuts, kecap manis, dark soy sauce, coconut milk, peanut butter and water. Stir to combine.
- 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. Bring to simmer, turn heat down to medium low and simmer for 15 minutes until thickened.
- Add lime juice to taste. Serve with rice, garnished with peanuts and cilantro/coriander leaves.
A Taste of Malaysia: My Simple Satay Chicken Curry
As a busy professional, finding time to cook delicious and satisfying meals can feel like a constant battle. I crave those vibrant flavors that transport me to faraway lands, but I don’t always have hours to spend in the kitchen. This Satay Chicken Curry recipe has become my go-to, a perfect balance of convenience and incredible taste. It's adaptable to my schedule, whether I have 20 minutes or an overnight marinating period.
The inspiration for this dish comes from a treasured recipe, a blend of techniques learned from a Malaysian chef and the rich satay sauce of a beloved Sydney restaurant. I've adapted it to fit my lifestyle, simplifying steps without sacrificing the authentic flavors. The result is a restaurant-quality curry that’s surprisingly easy to make, even on a weeknight. The fragrant spices, creamy coconut milk, and tender chicken create a symphony of taste that leaves me feeling nourished and energized. It’s a dish that’s both comforting and exciting, a perfect blend of familiar and exotic.
The Magic of Marinating: While the recipe suggests a 3-hour or overnight marination, I’ve found that even a quick 20-minute soak infuses the chicken with incredible flavor. The longer it marinates, the more intense the satay spices become. I often marinate it the night before, making the cooking process a breeze the next day. The secret is in the homemade satay seasoning. It’s incredibly easy to make and elevates the dish to another level.
The Simplicity of the Sauce: The satay sauce is the star of this show. A quick blend of roasted peanuts, coconut milk, kecap manis (sweet soy sauce), and a few other key ingredients creates a rich, creamy, and slightly sweet sauce that coats the chicken beautifully. The addition of kaffir lime leaf (or lemongrass) adds a subtle citrusy note, further enhancing the complex flavor profile. I often experiment with the amount of chili to adjust the spice level to my preference.
Serving Suggestions: This Satay Chicken Curry is incredibly versatile. I love serving it over fluffy white rice, allowing the sauce to cling to each grain. A sprinkle of chopped peanuts and fresh cilantro adds a delightful crunch and freshness. It's also perfect served with naan bread for a slightly more indulgent option. The leftovers are even better the next day, the flavors having deepened and melded together. I often pack it for lunch, a healthy and flavorful meal that keeps me going through the afternoon.
Beyond the Recipe: This isn’t just a recipe; it’s a journey. Each time I make it, I’m transported back to the vibrant markets of Malaysia, imagining the sights, sounds, and aromas of authentic satay. It's a reminder to slow down, appreciate the simple pleasures of cooking, and savor the delicious results. It’s a comfort food, a celebration of flavors, and a reminder that even the busiest schedules can accommodate time for a truly delicious meal. The process of preparing it, from marinating the chicken to the satisfying simmering of the sauce, is a mindful experience that rejuvenates my senses and allows me to escape from the daily grind.
This Satay Chicken Curry is more than just a dish; it’s a personal expression, a testament to my ability to balance work, life, and my love for creating delicious, authentic food. It’s a taste of home, even when home is a bustling city. It's a delicious invitation to try something new and exciting, all while knowing it's achievable and delicious. I hope you’ll enjoy it as much as I do.
